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Fresh Rainbow Veggie Wrap with Creamy Hummus

fresh rainbow veggie wrap - featured image
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A quick, healthy, and colorful veggie wrap featuring creamy homemade hummus and a vibrant mix of fresh vegetables, perfect for lunch or a light dinner.

Ingredients

Scale
  • Large whole wheat tortillas (10-inch)
  • 1 cup fresh spinach leaves, washed and dried
  • 1/2 cup shredded carrots
  • 1/2 medium red bell pepper, thinly sliced
  • 1/2 medium cucumber, julienned or thinly sliced
  • 1/2 cup thinly sliced purple cabbage
  • 1/4 medium avocado, sliced (optional)
  • 1 cup canned chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • 2–3 tablespoons water (to adjust hummus consistency)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin (optional)

Instructions

  1. Make the creamy hummus: Add chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, and cumin (if using) to a food processor. Pulse to combine, then run continuously while slowly adding water, 1 tablespoon at a time, until smooth and spreadable, about 5 minutes.
  2. Taste and adjust seasoning: Add more salt or lemon juice if needed to achieve a bright and creamy flavor.
  3. Prepare the veggies: Wash and dry all vegetables. Thinly slice bell pepper, cucumber, and cabbage. Shred carrots if not pre-shredded. Tear or stack spinach leaves for easier wrapping.
  4. Warm the tortilla: Heat a dry skillet over medium heat and warm each tortilla for about 15 seconds per side to make them pliable.
  5. Assemble the wrap: Lay the warm tortilla flat. Spread 2-3 tablespoons of creamy hummus evenly over the surface, leaving about an inch border. Layer spinach first, then shredded carrots, bell peppers, cucumber, cabbage, and avocado slices.
  6. Roll it up: Fold the bottom edge of the tortilla over the filling, then fold the sides in, and roll tightly to form a neat wrap. Secure with a toothpick if needed.
  7. Serve immediately or wrap tightly in parchment paper and refrigerate for up to 24 hours.

Notes

Pat veggies dry before assembling to prevent soggy wraps. Spread hummus thickly as a moisture barrier. Wrap tightly and consume within 24 hours. Hummus can be made up to 3 days ahead and refrigerated. For gluten-free option, use gluten-free tortillas or collard green leaves. Optional protein additions include grilled chicken, smoked turkey, chickpeas, or feta cheese. For a spicy kick, add hot sauce or red pepper flakes to hummus.

Nutrition

Keywords: veggie wrap, hummus wrap, healthy lunch, vegetarian, vegan, gluten-free option, quick recipe, colorful vegetables

Find it online: https://gleefulfork.com/fresh-rainbow-veggie-wrap-with-creamy-hummus-easy-healthy-lunch-recipe/