Grilled Zucchini & Veggie Wraps with Garlic Hummus

Directions

1. Rinse all produce and drain the beans; pat dry where needed.
2. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
3. Slice the zucchini lengthwise into 1/4-inch planks and place them in a bowl with the sliced onion; drizzle with oil and a pinch of salt, then toss to coat.
4. Grill the vegetables until tender, about 3-4 minutes per side, then return them to the bowl and cover with foil to keep warm.
5. In a blender, add the drained beans and garlic, then squeeze in the lemon juice. Add water, olive oil, tahini, paprika, and salt. Blend on high until smooth, adding water a little at a time to reach a pourable consistency; set aside.
6. Thinly slice the tomato into rounds.
7. Spread hummus evenly over each tortilla. Layer the grilled veggies, tomato slices, and lettuce, then roll tightly to close.
8. Reheat the grill pan, brush the bottom with oil, and place the wraps back on the pan. Cook, turning every 1-2 minutes, until the tortillas are crispy and golden.
9. Cut each wrap in half and serve.