Hummus Veggie Wrap (Print Version)

Vibrant wraps filled with creamy hummus and crisp colorful vegetables

# What You'll Need:

→ Wraps

01 - 4 large whole wheat tortillas or flatbreads

→ Hummus

02 - 1 cup classic hummus, store-bought or homemade

→ Vegetables

03 - 1 cup baby spinach or mixed greens
04 - 1 cup shredded carrots
05 - 1 medium cucumber, cut into thin strips
06 - 1 medium bell pepper, any color, cut into thin strips
07 - 1 small red onion, thinly sliced
08 - 1 medium tomato, sliced

→ Optional Toppings

09 - ½ avocado, sliced
10 - 2 tablespoons crumbled feta cheese (omit for vegan)
11 - 2 tablespoons fresh chopped herbs such as parsley, cilantro, or mint
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Lay each tortilla or flatbread flat on a clean work surface.
02 - Spread ¼ cup of hummus evenly across each tortilla, leaving a 1-inch border around the edges.
03 - Arrange spinach, shredded carrots, cucumber strips, bell pepper strips, red onion, and tomato slices across the center of each wrap.
04 - Top with avocado slices, crumbled feta, and fresh herbs if desired. Season with salt and freshly ground black pepper to taste.
05 - Fold in both sides of each tortilla, then roll tightly from the bottom upward to form a secure wrap.
06 - Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for later enjoyment.

# Expert Advice:

01 -
  • It takes exactly fifteen minutes from cutting board to plate, which means you can make it even on your most chaotic days.
  • The textures play off each other beautifully, creamy hummus against crunchy vegetables, and every bite feels fresh and satisfying without weighing you down.
02 -
  • Do not skip leaving that one inch border of hummus free tortilla, because the filling will absolutely push outward and create a mess when you roll if the edges are slippery.
  • Letting the assembled wraps sit for even five minutes before slicing helps the hummus act like glue and hold everything together much more cleanly.
03 -
  • The single biggest improvement comes from salting your vegetables individually as you layer them, not just at the end, because each one needs its own tiny boost to taste like the best version of itself.
  • If you are making these for a crowd, set up an assembly line with each ingredient in its own bowl and let everyone build their own, it turns lunch into a small event worth looking forward to.

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