Wanna know what I do when my neighbors surprise me with a couple of super-delish veggie wraps? I barely contain my crazed excitement, gobble down the wrap, find the source of their inspiration, and try to recreate it. This is how Garden Zoodle Veggie Wrap became my new summer-sandwich obsession.
Garden Zoodle Veggie Wrap
Last month, this veggie wrap was delivered to our door from our neighborhood friends, the Paul's. After falling in love with their super-delish surprise, we recreated our own interpretation and binged on it several times afterwards. And just like that…it was headed for the blog.
I found out their idea for this summer number was inspired from Maebell’s Grilled Zucchini Hummus Wrap recipe. Annie Maebell is a gluten-free blogger. I’ll be hanging out on her blog more often because I tend to eat GF about 80% of the time. Her recipes are right up my alley…and I just want to appreciate her hard work and dedication.
And can I just say how happy I am to have neighbors who love to eat and share great food as much as I do. I may never have stumbled on this exact idea were it not for those guys. Bonus, jackpot, win-win!
Our approach to Annie’s wrap:
Maebell's veggie wrap uses fresh tomatoes, but I used sun-dried tomatoes as we were a little shy of tomato season. Her recipe doesn’t call for this method, but the Paul’s grilled the kale and added garlic to the recipe, which was the perfect move, as it really complemented the flavors and textures of the grilled zucchini and other veggies. Of course, they sourced the kale and zucchini from their garden for this recipe, as did I…hence the title Garden Zoodle Veggie Wrap.
The other thing I did differently...I sautéed the vegetables instead of grilling them. Nothing ever compares to grilled anything, but it was still deeeeelish! And now, we have two methods for this recipe…and we can extend it beyond grilling season.
Why summer and spiralizers go hand-in-hand:
Zucchini season is goin’ off here, there, and everywhere. The timing couldn't be better because I'm a new-ish, proud owner of an OXO spiralizer.
Man oh man, why did I ever delay getting that thing all up in my life?! Before the spiralizer, our garden zucchini and beets would sometimes go to waste because we couldn't keep up with them, and canning isn’t always an option.
So, the spiralizer now gives us more creative ways to use raw zucchini, or zoodles, and raw beets, or beetles. Between these two vegetables alone, the spiralizer paid for itself in the first week! Seriously, I can’t get enough of these two veggies and I’m putting them in everything I eat...raw!
Btw, the spiralizer links in this post are Amazon affiliate links. This means I receive a small commission for referring you…at no extra cost to you. So please, please, drop me a line in the comments below with your questions, or email me, anytime!
What i love about this veggie wrap:
- It takes 15 minutes from start to finish and boom!…it's on the table.
- You are literally 'eating the rainbow’ of veggies in this wrap.
- It's unique and flavorful enough get excited about it.
- It’s versatile for adding other vegetables, proteins, or other hummus varieties.
- Easy to substitute your favorite gluten-free wrap.
- It’s vegan, yo! Vegan…and it’s so good, you won’t even think twice about it.
As an aside, if you’re into zoodles, check out my recent Zoodle Quinoa Power Bowl. It’s a summertime, rainbow-y, vegan dish too! Also, feel free to use store-bought hummus for this recipe, or grab my recipe for Skinny Hummus With Zero Tahini right here. Super easy…super delish!
Ingredients you’ll need to make the Garden Zoodle Veggie Wrap:
- oil-packed sun-dried tomatoes
- red onion
- zucchini noodles
- Dino kale
- pine nuts
- whole wheat flatbread rounds
- balsamic glaze (optional)
Tools I use for this recipe:
Garden Zoodle Veggie Wrap
For the veggies:
- 1/4 cup Oil-Packed Sun-Dried Tomatoes sliced
- 1/4 cup Red Onion thinly sliced
- 2 cups spiralized Zucchini Noodles
- 1 cup Dino Kale torn into pieces
- 2 Tbsp Pine Nuts
- 1/4 tsp Kosher Salt
- 1/2 tsp Black Pepper
For the sandwich:
- 2 Flatbread Rounds gluten-free friendly
- 1/4 cup Hummus
- 1 tsp Balsamic Glaze optional
- In a large, nonstick skillet over medium-high heat, add SUN-DRIED TOMATOES; heat until their oil is shimmering (2-3 min).
- Add RED ONION and ZUCCHINI NOODLES; sauté until slightly tender (about 3 minutes).
- Add KALE, PINE NUTS, SALT, and PEPPER; sauté until kale becomes slightly wilted and pine nuts are toasted; remove from heat, allow to cool slightly.
- Meanwhile, prepare FLATBREAD ROUNDS with a schmear of HUMMUS; divide the sautéed veggies between the rounds, drizzle with BALSAMIC GLAZE, and enjoy!