Veggie Wrap With Hummus (Print Version)
Fresh tortilla wraps layered with smooth hummus and colorful crisp vegetables for a satisfying Mediterranean-style meal.
# What You Need:
→ Wraps
01 - 4 large whole wheat tortilla wraps
→ Vegetables
02 - 1 cup shredded carrots
03 - 1 cup baby spinach leaves
04 - 1 small cucumber, thinly sliced
05 - 1 small red bell pepper, thinly sliced
06 - 1/2 cup red cabbage, thinly sliced
07 - 1 small avocado, sliced (optional)
→ Hummus
08 - 3/4 cup plain hummus (store-bought or homemade)
→ Seasonings
09 - Salt and pepper, to taste
10 - 1 tablespoon fresh lemon juice (optional)
# Directions:
01 - Lay each whole wheat tortilla flat on a clean work surface or cutting board.
02 - Spread approximately 3 tablespoons of hummus evenly across each tortilla, leaving a small border around the edges to prevent overflow when rolling.
03 - Distribute the shredded carrots, baby spinach, thinly sliced cucumber, red bell pepper, red cabbage, and avocado slices evenly over the hummus layer on each tortilla.
04 - Sprinkle lightly with salt, pepper, and drizzle with fresh lemon juice if desired.
05 - Tightly roll up each wrap, tucking in the sides as you go to secure the filling inside.
06 - Slice each wrap in half on the diagonal and serve immediately, or wrap in parchment paper and refrigerate for up to 1 day.
# Expert Tips:
01 -
- You will not turn on a single burner and your kitchen stays cool on the hottest days.
- It adapts to whatever vegetables are wilting in your crisper drawer right now.
02 -
- Overfilling is the most common mistake and leads to wraps that burst open, so start with less than you think you need.
- Warming the tortilla before assembling makes the difference between a roll that holds and one that cracks down the middle.
03 -
- Pat wet vegetables like cucumber dry with a paper towel before layering to prevent a soggy wrap.
- The tighter you roll, the cleaner it cuts and the easier it eats, so do not be gentle about it.