Grilled Veggie and Hummus Wraps

Ingredients

• 4 servings boston lettuce 
• 12 ounce eggplant cut into 1/2-inch-thick slices
• 0.5 cup feta cheese crumbled
• 0.3 cup parsley fresh chopped
• 8 ounce water plain
• 0.1 teaspoon kosher salt 
• 2 tablespoons olive oil divided
• 1  bell pepper red seeded quartered
• 2 inch onion red
• 7.6 ounce frangelico light (such as Flatout )

Equipment

• frying pan
• grill
• grill pan

Directions

1. Heat a large grill pan over medium-high heat.
2. Brush onion, bell pepper, and eggplant with 1 tablespoon oil.
3. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear.
4. Remove from pan.
5. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear.
6. Remove from pan; coarsely chop vegetables.
7. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
8. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese.
9. Roll up wraps, and cut diagonally in half.