Spinach Hummus Lunch Wraps (Printer-friendly)
Vibrant wraps featuring creamy spinach hummus and fresh vegetables
# What You Need:
→ Spinach Hummus
01 - 1 cup canned chickpeas, drained and rinsed
02 - 2 cups fresh baby spinach
03 - 1 large garlic clove
04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt
09 - 2-3 tablespoons cold water, as needed
→ Wraps and Fillings
10 - 4 large whole wheat tortillas
11 - 1 cup shredded carrots
12 - 1 cup red bell pepper, thinly sliced
13 - 1/2 cup sliced cucumber
14 - 1/4 cup red onion, thinly sliced
15 - 1/2 avocado, sliced
16 - 1/4 cup plain Greek yogurt or non-dairy alternative
17 - 2 tablespoons fresh parsley or cilantro, chopped
# How to Make It:
01 - In a food processor, combine the drained chickpeas, baby spinach, garlic clove, tahini, lemon juice, olive oil, ground cumin, and salt. Process until smooth, scraping down the sides as needed. Gradually add cold water, one tablespoon at a time, until a creamy and spreadable consistency is reached.
02 - Lay the whole wheat tortillas flat on a clean work surface. Spread 2 to 3 tablespoons of the spinach hummus evenly across each tortilla, leaving a small border around the edges to prevent overflow when rolling.
03 - Arrange the shredded carrots, sliced red bell pepper, cucumber, red onion, and avocado in an even line across the center of each tortilla. Drizzle with Greek yogurt or a non-dairy alternative if desired, and sprinkle with freshly chopped parsley or cilantro.
04 - Fold in the left and right sides of each tortilla toward the center, then roll up tightly from the bottom to form a secure wrap. Slice each wrap in half on a diagonal if desired. Serve immediately, or wrap tightly in parchment paper for a portable meal.
# Expert Tips:
01 -
- The spinach hummus alone is worth making, and you will find yourself eating it off a spoon before the wraps even come together.
- Zero cooking means your kitchen stays cool and clean, which is a quiet luxury on busy afternoons.
02 -
- Overfilling the tortilla is the fastest way to end up with a mess on your hands, so resist the urge and keep the fillings in a single layer.
- Letting the hummus sit for ten minutes after blending gives the flavors time to marry and taste noticeably better.
03 -
- Peel the chickpeas by pinching them between your fingers for the smoothest hummus you have ever made.
- Warm the tortillas for fifteen seconds in the microwave before assembling so they roll without cracking.