Ingredients
- 1 1/2 c prepared roasted red pepper hummus
- 4 (8-inch) whole-wheat flour tortillas
- 2 c bagged spinach and baby kale blend
- 1 large orange bell pepper, seeded and thinly sliced
- 3/4 c crumbled goat cheese
- 1/2 tsp freshly ground black pepper, divided
- Cooking spray
Instructions
1
Spread about 1/3 cup hummus over each tortilla, leaving a 1/2-inch border around edges.
2
Top each with 1/2 cup spinach and kale blend, one-fourth of bell pepper, 3 tablespoons goat cheese, and 1/8 teaspoon pepper.
3
Roll up wraps.
4
Heat a large skillet over medium-high heat.
5
Coat pan with cooking spray.
6
Add wraps; cook 1 1/2 minutes on each side or until lightly browned.