Hummus Wraps

A wrap filled with colourful veggies being held up to the camera.

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5 from 1 vote

A hummus wrap loaded wtih colourful veggies and plant-based protein is a lovely vegan lunch idea.

Prep Time5

Total Time5

Course: Lunch

Cuisine: New Zealand

Keyword: hummus wrap, vegan wrap, hummus wraps,

Diet: Gluten free, Vegan

Servings: wrap

Calories: 360kcal

Author: Stacey

Ingredients

1 wrap
75 grams hummus one third of a cup
2 Tablespoons chickpeas
1 handful baby spinach leaves
3 sticks cucumber
3 sticks yellow capsicum
3 sticks red capsicum
50 grams Avocado one eighth of an avocado
½ cup alfalfa sprouts
salt and pepper

Instructions

Spread the wrap with hummus
Top with the chickpeas, I like to crush the chickpeas a little with a fork
Layer on the baby spinach leaves
Arrange the sticks of cucumber, capsicum and avocado
Layer on the alfalfa sprouts
Fold in the ends of the wrap then roll
Slice in half
Enjoy

Notes

My top tip is to choose your favourite fresh veggies, it is completely fine to deviate from the recipe and make a wrap that suits your taste preferences.
Hummus: use your favourite store-bought or homemade hummus, I used a combination of beetroot hummus and roasted garlic hummus.
Capsicum: Bell peppers add lovely colour, I used yellow and red but you can substitute any of your favourite salad vegetables.
Cucumber: I used fresh cucumber but pickled cucumbers are also lovely in this wrap.
Chickpeas: These are not essential but I love the texture they add to the sandwich.
Other vegetable fillings: Shredded cabbage, lettuce, carrots, pickled carrots, or carrot pesto, arugula, pea sprouts, grated beetroot, thinly sliced red onions.
Tomatoes: Tomatoes are lovely in wraps, but if I am making a hummus wrap for a packed lunch I skip them so that my wrap does not go soggy.
Wrap: Any flatbread or tortilla will be fine. I used gluten-free tortillas when I made this recipe.

Nutrition

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