Veggie Wrap With Hummus (Print Page)

Colorful vegetables and creamy hummus wrapped in tortillas for a quick, healthy meal.

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

# Directions:

01 - Lay one tortilla flat on a clean cutting board or work surface.
02 - Spread approximately 1/4 cup of hummus evenly over the center of the tortilla, leaving a 1-inch border around the edges.
03 - Arrange a generous handful of baby spinach and mixed salad greens over the hummus layer.
04 - Layer shredded carrots, sliced red bell pepper, cucumber, red onion, and avocado slices evenly over the greens.
05 - Sprinkle with crumbled feta cheese and toasted sunflower seeds if desired, then season lightly with salt and pepper.
06 - Fold in both sides of the tortilla, then roll up tightly from the bottom edge to fully enclose the filling.
07 - Repeat the layering and rolling process with the remaining tortillas and ingredients.
08 - Slice each wrap in half diagonally and serve immediately, or wrap tightly in parchment paper for portability.

# Expert Tips:

01 -
  • Zero cooking means you can throw these together even on your most exhausted days, and they still look gorgeous on a plate.
  • The hummus acts as both spread and dressing, so you never deal with a soggy wrap or a separate container of sauce.
02 -
  • Do not skip the one inch hummus border or your wrap will not seal and everything will spill out on the first bite.
  • Pat the cucumber slices dry with a paper towel before assembling because excess moisture is the enemy of a good wrap.
03 -
  • Warm the tortillas in a dry skillet for twenty seconds per side before assembling and they become incredibly pliable without cracking.
  • The tightest rolls come from placing the heaviest ingredients closest to the bottom fold and the leafy greens farthest out.

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