Veggie Wrap With Hummus (Printable)

Fresh tortilla wrapped with spinach, crisp veggies, and creamy hummus for a quick Mediterranean meal.

# What You'll 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 work surface.
02 - Spread about 1/4 cup hummus evenly over the center of the wrap, leaving a 1-inch border around the edges.
03 - Arrange a handful of baby spinach and mixed salad greens on top of the hummus layer.
04 - Evenly distribute shredded carrots, sliced red bell pepper, cucumber, red onion, and avocado slices 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 to fully enclose the filling.
07 - Repeat the layering and rolling process with the remaining tortillas and ingredients.
08 - Cut each wrap in half diagonally. Serve immediately or wrap tightly in parchment paper for later enjoyment.

# Expert Tips:

01 -
  • It takes literally fifteen minutes from fridge to plate, which is faster than deciding what to order for delivery.
  • The creamy hummus acts as both sauce and binder so you never deal with a dry, falling apart wrap again.
02 -
  • Overstuffing the wrap is the fastest path to a kitchen disaster, so resist the urge to pile everything in and trust that less is more.
  • Toasting the sunflower seeds in a dry pan for two minutes transforms them from bland to addictive, and I learned this after months of skipping the step entirely.
03 -
  • Warm the tortilla in a dry skillet for fifteen seconds per side to make it pliable and far less likely to crack when rolled.
  • The tightest rolls come from placing the heaviest ingredients closest to the bottom edge where you start rolling.

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