Spicy yet cooling Mediterranean dips wrapped in a pillowy pita with just the right amount of chew. A perfect entrée for lunch or dinner. Awwww pure lunch bliss 😋. The idea for this sandwich was inspired by a trip I took out to Zion National Park.
The park restaurant had a variety of different dishes from smashed elk burgers to seared scallops over dutch potatoes. I will say the scallops were my second favorite meal but the one that took my taste buds to the next level of flavor was the three layered hummus wrap. A mix of spicy red pepper, creamy white garlic, and parsley lemon hummus left my taste buds wanting more. My mom and I both agreed it was one of our favorite wraps of all time!
I wanted to create a similar wrap with spicy sweet romesco but subbed chickpeas for bread to get a creamier hummus texture along with Greek yoghurt tzatziki sauce for a cooling note. I paired the romesco hummus with refreshing parsley and balsamic roasted tomatoes. You can certainly sub Homemade Romesco for your hummus of choice like roasted pepper, garlic, and sun dried tomatoes.
Pita stuffers:
Find my multigrain pita bread recipe here.
Spicy yet cooling sauces wrapped in a pillowy pita with just the right amount of chew. A perfect entree for lunch or dinner.
Link to my whipped feta recipe that is delicious on its own: 5 Minute Whipped Feta Parsely Dip
Link to my romesco sauce which I use chickpeas in place of bread for a gluten free alternative but also semi hummus spin to the dish: Homemade Romesco
Link to my multigrain pita bread recipe can be found here.