Spinach Hummus Lunch Wraps (Printable)
Creamy hummus meets fresh spinach and crisp vegetables in wholesome wraps ready in 15 minutes.
# What You'll Need:
→ Wraps & Spreads
01 - 4 large whole wheat tortillas or wraps
02 - 1 cup (250 g) hummus, store-bought or homemade
→ Vegetables
03 - 2 cups (60 g) fresh baby spinach leaves
04 - 1 medium cucumber, thinly sliced
05 - 1 medium carrot, julienned
06 - 1 small red bell pepper, thinly sliced
07 - 1 small avocado, sliced
→ Optional Additions
08 - 1/4 cup (30 g) crumbled feta cheese (omit for vegan)
09 - 2 tbsp (10 g) chopped fresh cilantro or parsley
10 - Fresh lemon wedges, for serving
# How To Make It:
01 - Lay a tortilla flat on a clean work surface.
02 - Spread 1/4 cup of hummus evenly over the center of the tortilla, leaving a 1-inch border around the edges.
03 - Arrange 1/2 cup spinach, cucumber slices, julienned carrot, bell pepper strips, and avocado slices over the hummus layer.
04 - Sprinkle with crumbled feta cheese and fresh herbs if desired.
05 - Roll up the tortilla tightly, folding in the sides to secure the filling, and slice in half diagonally.
06 - Repeat with the remaining tortillas and fillings. Serve immediately with a wedge of lemon for a bright, fresh finish.
# Expert Tips:
01 -
- Zero cooking required, which means you can throw these together even on your most exhausting day.
- The crunch from the fresh vegetables paired with creamy hummus and avocado is genuinely addictive.
02 -
- Do not skip leaving that border of hummus free space, or you will end up with a messy explosion on your hands every single time.
- Slicing the vegetables as thin as humanly possible is what transforms a clunky wrap into something that rolls neatly and eats beautifully.
03 -
- Pat the cucumber slices dry with a paper towel before layering them, because excess moisture is the enemy of a sturdy wrap.
- Let the tortillas sit at room temperature for five minutes before assembling so they are soft and cooperative instead of stiff and prone to tearing.