When Max and I were living in Hawaii we loved going to all the yummy food trucks. There were a lot of good ones! One of my favorite trucks was Pupukea Grill. Every time I went I got the same thing. I tend to do that when I go to restaurants and find something I really like. What I would always get was this seriously delicious grilled vegetable wrap. It had tasty hummus with lettuce tomato and cucumber lightly drizzled with a slightly sweet vinaigrette. It was topped off with perfectly tender grilled veggies and a sprinkle of goat cheese. Man! It was so full if flavor and freshness. The thing is pretty big and I always gobbled it up. I made my attempt at recreating this favorite if mine, and I was pleasantly surprised! I never thought I would be even halfway decent at replicating a meal I’ve had at a restaurant, so I was pretty thrilled after making this and taking a bite out of it. It also comes together really quickly and makes great leftovers. Good food that makes good leftovers makes me really excited.
2 chopped tomatoes
Spring lettuce mix
Brianna’s home style blush wine vinaigrette dressing
1 tablespoon olive oil
Salt and pepper
Red bell pepper sliced
2 zucchini sliced lengthwise
1. Spread desired amount of hummus onto naan bread. I do a couple of tablespoons on each one
2. Layer with cucumber, tomatoes and lettuce mix. Drizzle a couple of tablespoons of vinaigrette on top
3. Cook asparagus in a pan in olive oil until bright green and tender. Salt and pepper to taste. Transfer to a plate and cook bell pepper and zucchini in remaining olive oil for 3-5 minutes. Salt and pepper to taste
4. Layer cooked vegetables onto the naan and sprinkle with goat cheese. Enjoy!
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