Grilled Veggie and Hummus Wrap with Sweet Potato "Fries"

Continuing on our health kick (post spring break...), tonight I decided to try grilling up a bunch of veggies and wrapping them up in a tortilla.  When I got this idea, I realized that it might be a little small for a dinner so I paired it with sweet potato fries (they're really baked... so I guess you could call them sweet potato "bakes").  It was delicious!

This is a very versatile recipe... you can change the amount and type of veggies you use.  I decided on grilling up eggplant, bell pepper, and onion -- which was delicious.  But you could add other squashes, mushrooms, and even meat to these and it would be delicious.  Cheese would also be a great addition -- a nice fresh mozzarella or anything you'd like.  But we kept it simple and just spread a little roasted garlic hummus on the tortilla before topping it with the veggies.  You could use any type of hummus you wanted (or any other spread) but we picked out the garlic.

I ended up eating 1 wrap and Jeremy had 2.  We still have leftover veggies so I'm looking forward to having this for lunch tomorrow.  I'll just have to keep the veggies and the tortilla separate until I'm ready to eat it since I have to take lunch to school tomorrow.

The leftover veggies (although before Jeremy got his second wrap...)

Recipe:
Wraps:
whole wheat tortillas (we used 3... but this recipe would probably make 5-6)
1 eggplant, sliced into 1/2" slices
1 green bell pepper, cut into eighths
1 onion, sliced into 1/4" slices
1 roasted red bell pepper, chopped
1 tomato, chopped
baby spinach leaves (a small handful per wrap)
salt and pepper to taste
prepared roasted garlic hummus (1-2 tbs. per wrap)

1. Heat a grill pan over medium-high heat.  Season the sliced veggies with salt and pepper to taste.  Grill the eggplant, bell pepper, and onion until tender.  (The time will depend on how thick you cut them... the eggplant took me about 4-5 minutes per slice, the bell pepper about 10 minutes, and the onions about 6 minutes.)  Grill in batches as necessitated by the size of the grill.  (If some veggies finish sooner, just wrap them in foil to keep warm until everything's finished.)
2. Once the veggies are all cooked, chop them into bite-sized chunks, basically 1/2" cubes.
3. Spread hummus on a tortilla, top with a bit of each of the veggies and a little roasted red pepper, tomato, and spinach.

Sweet Potato Fries:
1 large sweet potato
1 tbs. olive oil
salt and pepper to taste

1. Heat oven to 400 degrees.
2. Peel and cut the sweet potato into 1/4"x4" fries.  Place on a baking sheet.  Drizzle on the olive oil and salt and pepper.  Toss to coat the fries evenly.
3. Bake for 20-25 minutes, turning occasionally, until tender and slightly browned.