Fruits and Veggies - Fresh Canned Frozen

Roasted Red Pepper & Hummus Wraps

Roased Red Pepper and Hummus Wrap

From the Strive for Five at School! Resources

Adapted from New Light Cooking, Anne Lindsay

Red Pepper Wraps
Yield: 12
Portion: 1 wrap
Cost per serving: $0.64

Ingredients
2 cups (500 mL) Hummus (see below)
12 slices Roasted Red Peppers (see below)
12 x 6-inch whole-wheat tortillas

1 Begin by making the hummus (see below) and roasting the red peppers (see June recipes).
2 Spread each tortilla with 2 tbsp (30 mL) of the hummus.
3 Place a red-pepper slice on top of the hummus.
4 Roll up each tortilla. If desired, cut on the diagonal to serve.

Hummus

Adapted from Cook Great Food, Dietitians of Canada

Yield: 2 cups
Portion: 2–3 tbsp (30–45 mL)

Ingredients
1 garlic clove, minced
1 x 19-oz can chickpeas, drained
3 tbsp (45 mL) sesame oil
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper

1 In a food processor, purée the garlic and chickpeas.
2 Add the remaining ingredients and process until blended and smooth.

Roasted Red Peppers

Adapted from New Light Cooking, Anne Lindsay

Preheat oven to 350°F
Yield: 12
1 – 11” x 17” sheet pan
Portion: 1/6 of a pepper
Cost per serving: $0.17

Ingredients
2 red peppers
1 tsp (5 mL) canola oil
1/4 tsp (1 mL) oregano

1 Wash the peppers well. Cut each pepper in half; scoop out the seeds and the stem. Cut each half into 3 slices (2 peppers x 6 slices = 12 slices).
2 Toss the red-pepper slices in a bowl with the oil and oregano.
3 Lay the slices inside-face-down (not the skin side) on the sheet pan.
4 Bake for 30 minutes, until the outside skins are wrinkled and brownish. The skins may be removed, but roasted peppers are acceptable with the skins left on.

Tips:
Older students may like a sprinkling of chopped red onion on their wraps. Instead of hummus, Curried Carrot Dip could be used in the wrap. This is a great vegetarian dish; chickpeas are a great source of plant protein.
 

Did You Know?

  • Peppers come in many colours, including green, yellow, red, and even brown and purple.

  • Did you know that green and red bell peppers come from the same plant? As bell peppers mature, their colour changes from green to red as they ripen and become sweeter. That’s why red peppers are sweeter than green peppers.

  • All bell peppers are rich in vitamin C, but red peppers contain more than twice as much vitamin C as green peppers.