Spinach Hummus Wrap
Total Time
15 mins
Prep Time
15 mins
Rating
4.9 out of 5 stars
(12)
Ingredients
4 servings
- 4 large tortillas (I used these)
- Several handfuls of spinach leaves - about 8 per wrap
- 1 cucumber, cut into long thin slices - 2 per wrap
- 2-3 mixed (mild) peppers - about 6 slices per wrap
- Fresh parsley sprigs, optional
- Tofu or other choice of protein, optional
- Sprinkle of hemp seeds, optional
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ cup vegetable broth (or water)
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 garlic clove
- ½ teaspoon sea salt
- ¼ cup fresh parsley
- ⅛ teaspoon cumin
- ⅛ teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1½ cups packed fresh spinach
How would you rate this recipe?
Preparation
Chef’s notes
Slice your veggies in thin strips to get a bit of each filling in every bite.
Avoid juicy fillings like tomatoes for travel or lunchboxes to prevent sogginess.
Wrap the prepared wraps in foil to maintain freshness and ensure they stay rolled up tightly.