Hummus Veggie Wrap (Printable)
Creamy hummus wraps with crisp vegetables for quick, healthy meals.
# What You'll Need:
→ Wraps & Spread
01 - 4 large whole wheat or spinach tortillas
02 - 1 cup hummus, store-bought or homemade
→ Fresh Vegetables
03 - 1 cup baby spinach leaves
04 - 1 red bell pepper, thinly sliced
05 - 1 small cucumber, cut into thin strips
06 - 1 medium carrot, julienned
07 - 1/2 cup shredded purple cabbage
08 - 1/4 red onion, thinly sliced
→ Optional Additions
09 - 1 avocado, sliced
10 - 1/4 cup crumbled feta cheese (omit for vegan version)
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and pepper to taste
13 - 1 tablespoon fresh lemon juice
# How To Make It:
01 - Lay one tortilla flat on a clean work surface.
02 - Spread 1/4 cup of hummus evenly across each tortilla, leaving a 1-inch border around the edges to prevent overflowing when rolled.
03 - Arrange baby spinach leaves over the hummus, then distribute the sliced bell pepper, cucumber strips, julienned carrot, shredded cabbage, and red onion evenly across each tortilla.
04 - Top with avocado slices and crumbled feta cheese if desired. Finish with a sprinkle of chopped parsley, salt, pepper, and a light drizzle of fresh lemon juice.
05 - Fold in both sides of the tortilla, then roll up tightly from the bottom edge to create a secure wrap.
06 - Cut each wrap in half on the diagonal. Serve immediately or wrap tightly in foil or parchment for a portable meal.
# Expert Tips:
01 -
- Zero cooking required, which means you can assemble these even on days when turning on the stove feels like too much.
- The crunch from five different vegetables makes every bite satisfying in a way that most quick lunches never manage.
- It travels beautifully, so you can wrap one in parchment and actually look forward to whatever desk or park bench awaits you.
02 -
- Dry your washed vegetables thoroughly on a clean towel before assembling, because even a little extra moisture will turn your wrap soggy within hours.
- The wrap rolls best when the hummus is at room temperature, so pull it from the fridge ten minutes before you start building.
- If you are making these ahead for meal prep, wrap each one tightly in parchment paper and then again in foil to lock in freshness without crushing the shape.
03 -
- Warm the tortillas in a dry skillet for twenty seconds per side before filling and they become dramatically more pliable and less likely to crack when rolled.
- Slice the wrap with a serrated knife using a gentle sawing motion rather than pressing down, which keeps the cross section clean and photogenic.