Veggie Wrap With Hummus (Print Version)

Fresh, vibrant wrap with colorful vegetables and creamy hummus, ready in 15 minutes.

# What You Need:

→ Wraps

01 - 4 large whole wheat or spinach tortillas

→ Hummus

02 - 1 cup hummus (store-bought or homemade)

→ Vegetables

03 - 1 cup baby spinach leaves
04 - 1 cup mixed salad greens
05 - 1/2 cup shredded carrots
06 - 1/2 cup thinly sliced red bell pepper
07 - 1/2 cup thinly sliced cucumber
08 - 1/4 cup thinly sliced red onion
09 - 1 small avocado, sliced

→ Optional Toppings

10 - 2 tbsp crumbled feta cheese (omit for vegan)
11 - 2 tbsp toasted sunflower seeds
12 - Salt and pepper, to taste

# Directions:

01 - Lay one tortilla flat on a clean work surface.
02 - Spread about 1/4 cup hummus evenly over the center of the wrap, leaving a 1-inch border.
03 - Arrange a handful of spinach and salad greens on top of the hummus.
04 - Layer with shredded carrots, red bell pepper, cucumber, red onion, and avocado slices.
05 - Sprinkle with optional crumbled feta cheese and toasted sunflower seeds, then season lightly with salt and pepper.
06 - Fold in the sides of the tortilla, then roll up tightly from the bottom to enclose the filling.
07 - Repeat the assembly process with the remaining tortillas and ingredients.
08 - Slice each wrap in half diagonally. Serve immediately or wrap tightly in parchment paper for later enjoyment.

# Expert Tips:

01 -
  • Zero cooking required, which means you can make these even on the most exhausting days when the stove feels like too much effort.
  • The crunch of fresh vegetables against the creamy hummus creates a texture combination that makes you forget you are eating something healthy.
02 -
  • Wet vegetables are the enemy of a good wrap, so pat your cucumber slices and washed greens completely dry before assembling or you will end up with a soggy tortilla by lunchtime.
  • Overfilling is tempting but will cause the tortilla to tear open when you roll it, so less truly is more here.
  • If making these ahead, wrap them tightly in parchment and then foil to keep them fresh for up to one day in the refrigerator.
03 -
  • Warm the tortillas in a dry skillet for about fifteen seconds per side before assembling to make them pliable and far less likely to crack during rolling.
  • Slightly underfill each wrap rather than overstuffing it because a neat tight roll that stays closed is always more satisfying than a bursting one that falls apart in your hands.

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