Grilled Veggie Hummus Wrap

Grilled Veggie Hummus Wrap
60 servings


Ingredients Weights Measures
eggplants, cut lengthwise into 1/2-inch-thick slices 5 lb. 5 each
zucchini, each cut lengthwise into 4 slices 2-1/2 lb. 5 each
yellow squash, each cut lengthwise into 4 slices 2-1/2 lb. 5 each
leeks, cut lengthwise in half 1-1/4 lb. 5 each
portobello mushrooms (4 inch) 6-3/4 lb. 5 each
olive oil 15 oz. 1-7/8 cups
salt - 1-2/3 Tbsp.
pepper - 1-2/3 Tbsp.
romaine lettuce, thinly shredded 15 oz. 3-3/4 qt.
tomatoes, 1/2-inch dice 6-1/2 lb. 15 each
Prepared GOOD SEASONS Ranch Dry Mix Salad Dressing 30 fl oz 3-3/4 cups
tomato-flavored tortillas (8 inch) - 60 each
hummus 3-3/4 lb. 1 qt. + 3-1/2 cups


SPREAD eggplant, zucchini, squash, leeks and mushrooms onto bottoms of full-sheet pans (or onto bottom of half-sheet pan for trial recipe); brush with oil. Sprinkle with salt and pepper. Transfer vegetables to grill; cook on medium heat 2 min., turning occasionally. Return to sheet pan. Refrigerate until chilled.

CUT grilled vegetables into 1/2-inch dice. Toss with lettuce, tomatoes and dressing.

FOR each serving: Grill 1 tortilla 10 sec. on each side or just until warmed; transfer to work surface. Spread 2 Tbsp. hummus down center of tortilla to within 1 inch of edges; top with 1/2 cup vegetable mixture. Fold in opposite sides of tortilla, then roll up burrito-style. Cut diagonally in half.

Kraft Kitchens Tips

Prepare using any flavor of flour tortillas.
Serving Suggestion
Serve with extra prepared ranch dressing on the side.
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Nutritional Information

Nutrition Information

Total fat
 19 g
Saturated fat
 2.5 g
 5 mg
 730 mg
 33 g
Dietary fiber
 5 g
 5 g
 8 g
Vitamin A
 25 %DV
Vitamin C
 15 %DV
 10 %DV
 10 %DV