- 4 pieces chia wrap
- 1-cup hummus
- 4 small firm green zucchini, thinly slice longwise
- ¼ lb. piquillo pepper, drained and cut into strips
- 3 roma tomatoes, sliced into disks
- ½ cup alfalfa sprout
- ½ cup baby kale
- 1 cup cooked black quinoa
- 8 mint leaves, minced
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt and pepper
Using a small griddle, grill the zucchini strips rapidly, on both sides, after having brushed them lightly with olive oil, season with salt and pepper and set aside. Grill the piquillo peppers the same way as the zucchini, season with salt and pepper, let cool.
Season the tomato disks with olive oil, lemon juice, salt and pepper.
Built the wrap:
Spread a thin layer of hummus on each wrap, covering the entire surface. Top with the zucchinis, piquillo peppers, alfalfa, quinoa, kale, tomato disks and mint. Drizzle with olive oil and lemon juice. Roll up each chia wrap tightly. To serve, cut the roll-ups in the middle into bias. You can insert toothpicks into each half to secure. Serve immediately.