Hummus Wrap Recipe

Whole wheat tortillas: Soft and pliable, these are the base for your wrap, adding a hearty texture and flavor.

Hummus: A creamy spread made from chickpeas, tahini, lemon juice, and garlic, providing a rich and savory taste.

Mixed veggies: A colorful assortment of cucumber, bell pepper, and carrot, adding crunch and freshness.

Spinach leaves: Fresh and leafy, these add a nutritious boost and a slight earthy flavor.

To ensure your tortillas stay intact and don't tear while rolling, warm them slightly in a dry skillet for about 10-15 seconds on each side. This makes them more pliable and easier to work with.

• whole wheat tortillas - Substitute with corn tortillas: Corn tortillas offer a gluten-free alternative and a slightly different flavor profile that can complement the hummus and veggies.

• whole wheat tortillas - Substitute with lettuce leaves: For a low-carb option, large lettuce leaves can be used as a wrap, providing a fresh and crunchy texture.

• hummus - Substitute with guacamole: Guacamole provides a creamy texture and rich flavor, making it a great alternative to hummus.

• hummus - Substitute with baba ganoush: This eggplant-based dip offers a smoky flavor that can add depth to the wrap.

• sliced mixed veggies - Substitute with shredded cabbage: Shredded cabbage adds a crunchy texture and can be a more affordable option.

• sliced mixed veggies - Substitute with zucchini ribbons: Thinly sliced zucchini can offer a similar crunch and freshness to the wrap.

• spinach leaves - Substitute with kale leaves: Kale provides a slightly different texture and a nutritional boost, making it a great alternative to spinach.

• spinach leaves - Substitute with arugula: Arugula adds a peppery flavor that can enhance the overall taste of the wrap.

• To keep your hummus wraps fresh, store them in an airtight container. This prevents the tortillas from drying out and keeps the veggies crisp.
• If you plan to enjoy your wraps within a day or two, refrigerate them. The hummus and veggies will stay fresh and flavorful.
• For longer storage, consider freezing. Wrap each hummus wrap tightly in plastic wrap or aluminum foil. This helps maintain the texture and prevents freezer burn.
• When freezing, place the wrapped wraps in a resealable freezer bag. Label the bag with the date to keep track of freshness.
• To thaw, transfer the wraps from the freezer to the refrigerator the night before you plan to eat them. This gradual thawing process helps retain the quality of the tortillas and veggies.
• If you're in a hurry, you can thaw the wraps at room temperature for a couple of hours. However, be mindful of the hummus as it can spoil if left out too long.
• For a quick refresh, you can microwave the thawed wraps for 10-15 seconds. This will slightly warm the tortillas and make them more pliable.
• Avoid freezing wraps with high-water content veggies like cucumbers as they can become soggy. Instead, add these fresh after thawing.
• If you prefer a crispier texture, you can lightly toast the wraps on a skillet after thawing. This adds a delightful crunch to your hummus wrap.
• Always check the wraps for any signs of spoilage before consuming, especially if they've been stored for an extended period.

• Preheat your oven to 350°F (175°C). Wrap the hummus wrap in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.
• Use a skillet over medium heat. Place the hummus wrap in the skillet and cover with a lid. Heat for 2-3 minutes on each side, ensuring the tortilla gets slightly crispy while the inside warms up.
• If you're in a hurry, use a microwave. Wrap the hummus wrap in a damp paper towel to keep it moist. Microwave on high for 30-45 seconds. Check and add more time if needed, but be cautious to avoid making the tortilla too soggy.
• For a toaster oven, set it to 350°F (175°C). Wrap the hummus wrap in aluminum foil and place it inside. Heat for about 10 minutes, checking halfway through to ensure even warming.
• If you have an air fryer, set it to 350°F (175°C). Place the hummus wrap inside and heat for 3-5 minutes. This method will give the tortilla a nice, crispy texture while keeping the hummus and veggies warm.

• Cutting board: A flat surface used for slicing the mixed veggies and ensuring a clean workspace.

• Chef's knife: A sharp knife essential for efficiently cutting the cucumber, bell pepper, and carrot into thin slices.

• Measuring cup: Used to measure out one cup of hummus and one cup of sliced mixed veggies accurately.

• Spatula: Useful for spreading the hummus evenly over each tortilla without tearing them.

• Mixing bowl: A bowl to hold and mix the sliced veggies together before layering them on the tortillas.

• Tongs: Handy for placing the spinach leaves on top of the hummus without getting your hands messy.

• Serrated knife: Ideal for slicing the rolled-up tortillas in half cleanly, if desired.

• Plate: A surface to assemble the wraps and serve them once they are ready.

Pre-prep veggies: Slice and store mixed veggies in airtight containers in the fridge for quick assembly.

Use store-bought hummus: Opt for high-quality hummus from the store to save time on making it from scratch.

Assemble in batches: Make multiple wraps at once and store them in the fridge for easy grab-and-go meals.

Layer strategically: Place spinach leaves first to prevent the tortilla from getting soggy from the hummus.

Roll tightly: Ensure a tight roll to keep all ingredients in place, making it easier to slice and eat.