For a quick and tasty lunch these bad boys are one of my go-to favorites, especially since you can easily just throw in whatever veggies you have in the fridge.
Start with a tortilla of some kind. Today I had whole wheat but you could use spinach, go gluten free with rice or just a big piece of romaine lettuce, or be extra fancy with one of those sprouted ezekiel tortillas. (Side note – I love those for the taste but the ones I get never seem to roll up very well. Anyone have any tricks for that?)
Spread a nice thick layer of hummus all around, going all the way up to the edge on at least one side.
Add your toppings. Today I went with spinach, tomato, mushrooms, shredded carrot, and a squirt of fresh lemon juice. Ooh, olives would have been really good; I just thought of that. Next time!
Roll it up, using the edge with the hummus to seal it like an envelope:
And that’s a wrap! Heh.
- 1 tortilla use a Gluten Free tortilla to make this recipe GF
- ¼ cup hummus
- 1 tomato chopped
- 3 leaves spinach
- 2 mushrooms chopped
- 1 carrot grated
- Spread hummus over tortilla, going all the way up to the edge on at least one side.
- Place toppings in the middle of the tortilla and roll up, sealing with edge covered in hummus.