This Sabra Hummus Veggie Wrap is powered with plant based protein + peppers, roasted eggplant, fresh mint, & feta cheese~perfect for a healthy, yet filling lunch, snack, or appetizer! Get the gluten-free recipe at EA Stewart, The Spicy RD #sponsored
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5 from 3 votes

Sabra Hummus Veggie Wraps with Eggplant, Peppers, Mint, & Feta Cheese

These Sabra Hummus Veggie Wraps are powered with plant based protein + a delicious combo of veggies to boost your energy~perfect for lunch, a healthy snack, or to share as an appetizer with friends! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Lunch, Snack
Cuisine: Gluten Free, Grain Free option, Mediterranean, Vegetarian
Servings: 3 servings
Calories: 405kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 1 large eggplant
  • 1 tablespoon extra virgin olive oil plus extra for greasing baking sheet
  • salt and pepper to taste
  • 4 gluten-free grain free* {or regular} tortillas 
  • 1 cup Sabra Roasted Garlic Hummus
  • 1 large bell pepper or 4 mini bell peppers {red yellow, and/or orange}
  • 1 cup crumbled feta cheese
  • 1 cup loosely packed fresh mint leaves


  • Heat oven broiler. Grease a large baking sheet with olive oil, and set aside.
  • Slice ends off eggplant. Cut remaining eggplant into ~ 1/4 inch slices and lay them out on baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Place in oven, and broil for ~15 minutes, removing 1/2 way through, and carefully turning eggplant slices over.
  • While eggplant is cooking, cut bell peppers into thin slices, and set aside.
  • When eggplant is done cooking, remove baking sheet from oven and allow to cool for 5 minutes. Carefully remove skin from eggplant slices {it should come off easily}, and place eggplant in a food processor with a blade attachment. Process for a few seconds until eggplant is mashed. Remove to a small bowl.
  • Heat tortillas in microwave, if necessary {some gluten free tortillas are stiff}, for ~30 seconds to soften.
  • To assemble veggie wraps: Place tortillas on a cutting board, and top each tortilla with 1/4 cup hummus, 1/4th of the eggplant mixture, 1/4th of the bell peppers, 1/4 cup feta cheese, and 1/4th of the fresh mint leaves. Roll each tortilla up. Serve 1 veggie wrap as a snack, or cut each tortilla into thirds with a serrated knife to serve as an appetizer. Enjoy!



Serving: 1wrap | Calories: 405kcal | Carbohydrates: 30g | Protein: 13g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Cholesterol: 33mg | Sodium: 713mg | Fiber: 10g | Sugar: 11g