Grilled Vegetable Hummus Flatbread with Red Chili Pineapple Aioli

Serves 4-6


  • 1-12×17 lavash

  • 3 oz. garlic hummus

  • ½ cup pineapple pico de gallo

  • ¼ cup steamed Jasmine rice

  • 1 cup mixed baby greens

  • ½ oz. red onion, shaved

  • 2 oz. mozzarella cheese

  • ½ oz. black beans

  • 2 oz. cucumber

  • 1 oz. red pepper, julienned

  • 2 Tbsp. extra virgin olive oil

  • Salt and pepper, to taste

Aioli ingredients:

  • 1 small red chili, seeded and chopped

  • 1 oz. pineapple

  • 2 garlic cloves, peeled and chopped

  • 3 oz. extra virgin olive oil

  • ¼ tsp. chili powder

  • 1 oz. honey

  • Salt and pepper, to taste

Add all of the aioli ingredients to a food processor and puree until smooth. Adjust seasoning.

Pineapple Pico de Gallo ingredients:

  • 1 oz. pineapple, diced

  • 1 small tomato, diced

  • ½ oz. red onion, diced

  • ½ oz. cilantro, chopped

  • ½ tsp. jalapeno, seeded and diced

  • ½ oz. fresh lime juice


  1. Lay out the lavash and spread the garlic hummus to cover the entire flatbread. Evenly spread out the mixed baby greens, followed by the red onion, black beans, cucumber, red pepper, mozzarella, rice, and then pico de gallo last. Drizzle with olive oil and season with salt and pepper. Roll the lavash tightly, but not to crack the flatbread. Put on a flat top grill or panini press until browned. Slice and serve with the aioli on the side.

Submitted by Taylor M. Flik Independent School Dining Executive Chef

#vegetarian #nutfree #entrees

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