• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, E
MineralsSelenium, Natrium, Chromium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 medium purple potatoes, medium dice

  2. 1 medium sweet potato, medium dice

  3. 1 medium yellow squash

  4. 2 tablespoons olive oil

  5. 1 teaspoon ground cumin

  6. 1 teaspoon kosher salt

  7. 1 teaspoon turmeric

  8. 1/2 teaspoon coriander seeds, crushed

  9. 1/8 teaspoon ground cinnamon

  10. 2 (12-inch-by-24-inch) pieces whole-wheat lavash

  11. 3/4 cup Red Lentil Hummus

  12. 4 teaspoons pomegranate molasses

Instructions Jump to Ingredients ↑

  1. Heat the oven to 425°F and arrange a rack in the middle.

  2. Combine potatoes, squash, oil, cumin, salt, turmeric, coriander, cinnamon, and freshly ground black pepper to taste on a baking sheet and toss to evenly coat the vegetables. Spread in a single layer and roast until vegetables are soft and browned, about 20 minutes. Let cool slightly on a rack.

  3. Heat a large cast iron skillet or frying pan over medium-high heat until hot but not smoking, about 5 minutes.

  4. Meanwhile take lavash and cut in half horizontally. Divide vegetables evenly among lavash pieces and dollop 3 tablespoons of hummus on top. Drizzle each wrap with 1 teaspoon of the molasses.

  5. Fold the ends of the lavash into the middle, then roll burrito-style to close completely. Place a wrap in the heated skillet and toast until lavash is crispy on one side, about 2 minutes. Flip and toast the second side. Repeat with remaining wraps and serve.

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