A Mediterranean wrap

Mediterranean Wraps

A lunch option with fresh veggies, egg-white protein and creamy hummus that's just as delicious as it is filling.

Prep Time:

15 min



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  • 1 Tablespoon olive oil
  • 1 medium zucchini
  • 1/4 Teaspoon sea salt
  • 1/8 Teaspoon ground black pepper
  • 3/4 Cup Bob Evans 100% Liquid Egg Whites – 16 Ounces
  • 2 Tablespoons hummus
  • 2 flatbread wraps or burrito-sized tortillas
  • 1/2 Cup spinach or mixed greens
  • 1/4 small red onion thinly sliced
  • 1/2 Cup grape tomatoes halved


  1. Heat olive oil in a skillet over medium-high heat.
  2. Remove the ends from the zucchini and slice length wise into 1/4-inch thick strips. Sprinkle with salt and pepper.
  3. Place sliced zucchini into oil and let cook for 2-3 minutes per side, until mostly cooked through and golden brown on both sides. Remove from heat and set zucchini slices aside.
  4. In the same skillet, add the egg whites. Cook, stirring frequently, until egg whites are solid and no longer runny. Remove from heat.
  5. To assemble the wraps, spread out hummus evenly over the flatbread or large tortilla, followed by 3-4 zucchini slices (parallel to the length of the wrap), the spinach, scrambled egg whites, sliced red onion, and halved grape tomatoes.
  6. Wrap tightly, slice in half, and enjoy.

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