Roasted Red Pepper and Avocado Vegetarian Wrap with Spicy Hummus
Tip: This recipe can be used to make mini appetizer wraps. Cut the wrap into small triangles. Place some of the hummus, red pepper, avocado, carrot, and romaine on each triangle. Roll up the triangle starting with the wide end. Secure with a toothpick. Serve.
To roast the peppers: Cut the peppers in half and remove the seeds. Flatten the peppers. Place on a baking sheet and place under the broiler. Broil until the skins blacken. Remove from the oven and let cool. Peel the skin off the peppers and discard the skins. This can be done ahead of time. The peppers can be stored in an airtight container in the refrigerator for several days or in the freezer for a longer period.
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