Artichoke and Roasted Red Pepper Hummus Panini Wrap

Friday, April 4, 2014

So you may be looking at the title thinking what the heck but I had no idea what to name this awesome thing that would do it justice and I had to get all the good parts in. I made this the other night and it took maybe 10 minutes and what the best wrap I have EVER had in my entire life, and I like my wraps. It was creamy and roasted-y all at the same time and this baby was HUGE. It looks squished in these pictures because I stuck it in my panini press to get it crispy but I could barely get all the goodness wrapped into the huge spinach tortilla. 

I like to have some sort of carb with dinner and I, personally, like savory dinners. I know you're supposed to keep in lean and green at dinner time but I eat my salads throughout the day. What better way to have the best of both worlds then to shove a salad in the spinach tortilla?

Like I said above, this is a huge wrap. If I was eating this for lunch I would only eat half but it was a perfect portion for dinner. As my hubby was eating it he said it was a definite "make again." Does anyone else judge how good a meal is by if you would make it again? That's basically our only scale of yumminess. This is a vegan dish and honestly you will not even miss the meat because it is so filling and full of flavors.


1-2 tbs Butter (Earth Balance)
1 whole Red Onion, Sliced
2 Spinach Tortillas
1/2 cp Original Hummus (Sabra)
12 slices of Roasted Red Pepper (Melissa's)
8 Artichoke Hearts, halved (jarred, in water)
4 cps Herb Blend Salad
2 tbs Balsamic Vinaigrette (Marie's)
1/4 cup Feta Cheese (Sunergia Soyfoods)

Heat panini press

1) Melt the butter in a skillet and add the red onion to cook slowly for 10-15 minutes, stirring occasionally, until soft and golden brown. Set aside.
2) To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange cooked onion slices, the roasted red peppers and artichoke on top of the hummus. 
3) Toss the salad with the balsamic vinaigrette and lay on top of the wrap. Sprinkle with feta cheese. 
4) Wrap the tortilla tucking in the ends and then place, seam-side down onto the panini press. Close and leave alone until the tortilla is crunchy. About 5-10 minutes. 

Recipe adapted from The Pioneer Woman 


Christina Rienzo said...

These look delicious! I love a good wrap --- I'll have to try this recipe soon, thanks for sharing :)

xo Christina

Makeover With Aspen said...

Me too! You're welcome :) I would definitely try asap

Melissa Cunningham said...

These look so yummy!

LyddieGal said...

This sounds really good - all things I love and now that i've discovered you can put a wrap in a pannini press, I will never go back.
chic on the cheap

Makeover With Aspen said...

It was delicious!

Makeover With Aspen said...

It is the greatest thing. I is so crunchy and awesome!

Sarah Grace said...

This recipe has some of my favorite ingredients - hummus, spinach wraps, red onions, and balsamic vinaigrette. I can not wait to try it. I've never used the roasted red peppers in recipe before, but I am looking forward to trying.

Jean Brinkley said...

That looks and sounds IN-cred-ible. I am trying this for sure (minus the red onion.)

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