Hummus Veggie Wraps Recipes

HUMMUS VEGGIE WRAP

Steps:

• Place lavash bread (or tortilla) on a flat surface, spread 1/4 cup hummus over 2/3 - 3/4 of the wrap, leaving an inch on both ends. Layer with veggies. Wrap one end up, over, and roll.
• Slice in half, and enjoy now or store for later.
• Makes 3 wraps
• Wraps can be stored in the refrigerator for up to 2 - 3 days in covered containers.

HUMMUS VEGGIE WRAP

Steps:

• Spread the hummus on the bottom 1/3 of the wrap, about 1/2 inch from the bottom edge but spreading out the the side edges.
• Layer the cucumber, spinach leaves, tomato slices, avocado slices, spouts, microgreens and basil.
• Fold the wrap tightly, as you would a burrito, tucking in all of the veggies with the first roll then rolling firmly to the end. Cut in half and enjoy.

HUMMUS VEGGIE WRAP

Steps:

• Heat the tortilla in a skillet or micorwave if desired, to help make the wrap more pliable.
• Spread the hummus generously over the tortilla, top with tomatoes, spinach, cucumbers and red onion.
• Add the hummus, chick-peas and olives. Roll tightly and slice down the center.

HUMMUS AND GRILLED VEGETABLE WRAP

Steps:

• Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
• Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
• Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
• Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

HUMMUS AND VEGETABLE WRAP

Steps:

• Lay tortillas on a work surface. Dividing evenly, spread each one with hummus, leaving a 1-inch border all around. In center of each tortilla, mound bell pepper, tomatoes, sprouts, and avocado; season with salt and pepper.
• Fold side of tortilla closest to you over filling. Fold right and left sides in toward center, and tightly roll up tortillas. (To store, refrigerate, wrapped in plastic or waxed paper, up to 1 day.)

VEGETARIAN HUMMUS WRAPS

Steps:

• Spread hummus over each tortilla. Layer with carrots, spinach and tomato; drizzle with dressing. Roll up tightly.

HUMMUS WRAP

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. Process until they are chopped and adhere to the sides of the bowl. Scrape down the sides of the bowl. Add the remaining ingredients, and process until very smooth. Taste and adjust seasonings.
• For each wrap, warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place 3 heaped tablespoons hummus (about 1/4 cup) on top of the lettuce on the bottom half of the tortilla. Top with the red pepper, the cucumber and a few leaves of mint if desired.
• Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Refrigerate for at least five minutes and for as long as 24 hours.

HUMMUS VEGGIE WRAPS

Steps:

• 1. Place a tortilla on a flat surface in front of you.
• 2. Spread 1 tablespoons of the hummus all over the surface of the tortilla.
• 3. Sprinkle 1/4 each of the grated carrots, cucumbers, and bell peppers on half of the tortilla, close to the edge.
• 4. Roll up the tortilla tightly like a burrito.

HUMMUS RAINBOW WRAPS

Steps:

• Spread the wraps with the hummus, then fill with the carrot, beetroot, spinach and feta, for those who want it. Wrap and save for lunchtime or eat straightaway.