Roasted Red Pepper, Cucumber and Garlic Hummus Naan Wraps with Cilantro Chutney

Yields 4 wraps
Recipe by Laurel Street Kitchen
Prep Time

10 min

Cook Time

30 min


Product used in this recipe


For The Flatbread:
 2 Red Bell Peppers
 1 Teaspoon Olive Oil
 4 Whole-Wheat Naan
½ Cup Garden Fresh Gourmet®
Roasted Garlic Hummus 1 Large Cucumber, Thinly Sliced
 1 Small Red Onion, Thinly Sliced
 ¼ Cup Cup Fresh Mint Leaves Kosher Salt

For The Cilantro Chutney:
 ½ Bunch Fresh Cilantro
 1 Teaspoon Cumin Seeds
 ½ Cup Yogurt
 1 Tablespoon Olive Oil
 2 Tablespoons Lemon Juice
 1 Serrano Pepper, Sliced
 1 Teaspoon Honey
 ½ Teaspoon Kosher Salt


Heat the oven to 400°F. Place the peppers on a cooking sheet and drizzle with the olive oil. Place in the oven and roast until the skins are completely wrinkled and the peppers are slightly charred, 20 to 25 minutes. Remove and let cool. Keep the oven on. While the peppers are roasting, make the cilantro chutney. In a blender or food processor, add all of the chutney ingredients. Pulse on high until blended and the chutney is mostly smooth. You can mix in a tablespoon or two of water if it seems too thick. Once the pepper are roasted and cooled, remove the tops and seeds. Then slice into thin strips. You can remove the skin or keep it on, depending on your preference. (I like to eat the skins). Place the naan slices on a sheet pan and toast in the oven until just crisp, 4 to 6 minutes. Remove and let cool slightly. To assemble, spread about two tablespoons of the Garden Fresh Gourmet ® Roasted Garlic hummus on each slice of naan. Top with the roasted bell pepper, cucumber, red onion and mint. Sprinkle with salt and drizzle with the cilantro chutney. Wrap them up and serve!



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