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Make sure you stick around to the very end for a great Nordstrom gift card giveaway!
A few weeks ago on Instagram I asked if people would like me to share some of the meals we make on the boat! These don’t have to be boating meals, but are delicious, easy weeknight dinner recipes.
The answer was overwhelming yes! You voted and you wanted it!
And, then I fell off the face of the earth.
Well no, not really. But, I did fall off the face of this blog. Summer months are my busy season for work, then there has been wedding planning which is finally being kicked into full gear, some family stuff, the handsome hunk has been out of town, etc. Excuses, excuses.
Next thing you know, it’s been a month since my last blog post. Yeeesh.
But, have no fear! I am back, and have a healthy dinner recipe in tow!
With the wedding coming up, I can’t promise there won’t be another disappearing act. But, I will be trying my best not to neglect it.
Now for the recipe!
This summer, we got a boat. Yet another reason this little sphere of the internet was left abandoned. It has been so fun going out with the whole family for long weekends and cruising around the islands. Tom loves boats. He grew up with boats and has always had boats. About a year and a half ago he sold both his boats, and we were boat free.
I won’t lie, I didn’t mind not having maintenance to do, or the constant and ever growing list of things that needed to be fixed. But, Tom missed it so much. He is a Florida boy through and through who lives to be on the water.
Since the new boat has entered our lives we have been spending a lot of time on it. And, a lot of the time eating on the boat. We do have a galley, aka kitchen, but, if you have ever been on a boat with a galley, you know how small it is. So, I wanted to come up with some healthy recipes that would be easy in a small space.
Let me tell you, these turkey hummus vegetable wraps were a huge hit! Myself, Tom, my parents and my sister all took the boat out on a sunset cruise and I cooked these up for everyone. They were all devoured.
If you are making these at home, you can do it all at once. If you’re going to take them out for a dinner on the boat, a little prep work really helps you out here. Roasting the veggies ahead of time makes this dinner easy peasy.
- ½ red onion
- 2 zucchini
- 1 red pepper
- 4 large wraps
- 2 tbs pesto
- 4 tbs hummus
- 8-16 slices of premium turkey lunch meat
- salt, pepper, cooking spray
- Preheat oven to 400
- Slice onion, zucchini and red pepper
- On a large pan, lightly coated in cooking spray, arrange sliced vegetables, top with salt and pepper to taste
- Roast in oven for about 20-30 min, check every 10 and rotate vegetables
- If preping beforehand, when veggies are done, put them in a container and regrigerate them or put them in a cooler to assemble later.
- When ready to assemble, preheat panini press (optional)
- Take large wrap, add approx ½ tbs pesto and 1 tbs hummus and spread on the wrap.
- Add 2-4 slices of turkey
- Add ¼ of the veggies on top
- Wrap assembled tortilla wrap
- Add to panini press, note I can do two wraps at once on my press, do as many at a time as yours will allow
- Heat wraps through until warm and you get good grill marks, about 5-7 min
- Eat warm with a side salad or slaw and chips!
And because you rock, and you made it this far I’ve teamed up with some other AMAZING bloggers to give away a $350 Nordstrom gift card! Just in time for the Nordstrom sale!