4 (1/2-inch thick) lengthwise-cut eggplant slices
4 (1/2-inch thick) lengthwise-cut zucchini slices
1 red bell pepper, cut into 8 pieces
1 to 2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup prepared hummus
4 (10-inch) flour tortillas
3/4 cup prepared tabbouleh salad
Heat gas grill on medium or charcoal grill until coals are ash white.
Brush vegetables with olive oil; sprinkle with salt and pepper.
Place vegetables onto grill. Cook, turning once, 5-10 minutes or until vegetables are softened and grill marks are visible. Remove from grill. Cut eggplant and zucchini in half crosswise.
Spread 2 tablespoons hummus onto each tortilla to 1 1/2-inch from edges. Top each evenly with tabbouleh and grilled vegetables. Place 2 slices cheese onto each tortilla. Fold tortillas burrito-style.
Place wraps onto grill. Grill 8-10 minutes or until tortillas are crisp and golden brown and cheese is melted. Remove from grill; slice each in half diagonally.
-Customize wraps with your favorite hummus flavor, such as garlic, lemon, sundried tomato, pesto and red pepper.
- Tabbouleh is a Middle Eastern-style salad made primarily of bulgur, parsley, tomatoes and spices. It can be found in the refrigerated deli section of the supermarket.