Hummus Veggie Wrap (Printable)

Crisp vegetables and creamy hummus wrapped in soft tortillas for a fresh, portable meal.

# 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

# Directions:

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. Serve immediately or wrap in parchment paper for portable enjoyment.

# Expert Tips:

01 -
  • No cooking required, which means your kitchen stays cool and you get to eat in under fifteen minutes flat.
  • The crunch of fresh vegetables against creamy hummus is genuinely satisfying, not just healthy tasting.
  • Everything here is interchangeable, so you can use whatever is wilting in your crisper drawer and it still works beautifully.
02 -
  • Wet vegetables are the enemy of a good wrap, so pat your cucumber and tomato slices dry with a paper towel before assembling.
  • If you are making these ahead for lunch, wrap each one tightly in parchment paper and refrigerate, but try to eat them within twenty four hours before the tortilla gets soft.
  • Rolling too loosely is the most common mistake, so do not be shy about tucking and pressing firmly as you roll.
03 -
  • Warm your tortilla in a dry skillet for about fifteen seconds per side before assembling, which makes it more pliable and far less likely to crack when you roll.
  • The order of layering actually matters, so put spinach down first as a moisture barrier between the hummus and wetter vegetables like tomato.

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