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
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Preparation
Step 1
Make the Spinach Hummus: In a food processor, combine the chickpeas, vegetable broth, lemon juice, tahini, garlic, salt, parsley, cumin, paprika, and black pepper and blend well. Add the spinach and blend again. Chill until ready to use.
Step 2
To assemble the wraps, spread about ¼ cup of hummus on each wrap, leaving a ½-inch border around the edges. Add the spinach leaves followed by the cucumber and pepper slices. Top with the fresh parsley, protein of choice and hemp seeds, if using. Roll up the wraps and then wrap in foil. Refrigerate until ready to use.
Step 3
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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.
