Zucchini hummus wrap

Adapted from a recipe entitled “Hummus and Grilled Vegetable Wrap,” on Foodnetwork.com.

4 flour tortillas
2 zucchini, cut lengthwise into 1/4-inch slices
1 Tbsp olive oil
1 Tbsp white wine vinegar
2 tomatoes, diced
1/2 cup alfalfa sprouts
1 can of chickpeas, drained
2 cloves of garlic, peeled
1/2 cup of fresh basil, finely chopped
1 tsp oregano
Juice of 1/2 lemon
2 tbsp olive oil
Feta Sauce
1/2 cup finely chopped feta cheese
1 cup of plain yogurt
Juice of 1/2 lemon
A pinch of cayenne pepper
Salt and pepper to taste
In a large bowl, combine chickpeas, garlic, basil, oregano, lemon juice and olive oil. Blend ingredients well using an electric hand mixer, food processor or blender. In a separate bowl, blend feta, yogurt, lemon juice, cayenne pepper, salt and pepper. Set aside both the hummus and feta sauce.
Place a frying pan on medium heat and add olive oil, making sure to coat the pan. Once the olive oil is heated, place the zucchini slices in the frying pan, cooking each side for approximately five minutes or until zucchini begins to brown. Add vinegar, salt and pepper, and cook until vinegar evaporates.
Spread hummus and feta sauce over each tortilla, adding diced tomatoes, alfalfa sprouts and zucchini slices. Fold top and bottom of each tortilla toward the center and roll up burrito-style. Makes approximately four servings.