Rainbow Hummus Wrap
This is hands down my favorite lunch of lately, nothing beats a tasty rainbow hummus veggie wrap. It’s quick, easy, healthy, and delicious. Plus you can pretty much throw in any veggies you have on hand. The recipe below includes my favorites for wrapping, but go crazy and try different combinations, make it your own! Cucumbers and grape tomatoes are great options.
Don’t Skimp on the Hummus
Every sandwich needs a good sauce, and a wrap is no different. Not only for flavor but to help hold the toppings together. The binder of it all. Load it up and then load on all those yummy veggies!
Hummus is a major condiment at our house. I make up a large batch of lemon and garlic hummus almost every week for snacking and meals. It is extremely easy to make and keeps in the fridge for up to 6 days. Hummus and crackers is delicious enough, but we are always finding new ways to add hummus to meals. It has taken on the persona of American kids and ketchup at our house, we eat it all the time and on everything. We could always use a little more beans in our life right?
If making homemade hummus is not an option for you, Hope brand hummus, is some tasty stuff. It is just a little pricy. Homemade is certainly the cheaper option, you pay for convenience.
That’s a Wrap!
Lastly, I really like a good flour tortilla, currently, we are using La Mariposa Organic Wheat Flour Tortillas that are easy to find in Colorado. I would highly recommend them! You can easily make this recipe gluten-free by substituting with a gluten-free tortilla, like a cassava flour tortilla.
Hummus rainbow veggie wrap
A vegan hummus and veggie wrap with spinach, purple cabbage, raw yellow beets, tofu, and avocado. Doused in hot sauce of course!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 wrap
- Category: Wrap
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
- 1 whole wheat flour tortilla
- 2 tablespoons of lemony hummus
- Handful of fresh spinach leaves
- 1/4 cup of purple cabbage, thinly sliced
- 1/2 of a small yellow beet, peeled and cut into sticks
- 1/4 cup of firm tofu, cubed
- 1/2 an avocado, sliced
- 1 tablespoon of sesame seeds
- Sriracha hot sauce
Instructions
- Smear a generous amount of hummus across one side of the tortilla
- Add spinach, then purple cabbage, beets, tofu, and avocado.
- Sprinkle with sesame seeds and add sriracha to your spice level liking. Or as in my case douse everything. Wrap it all up and enjoy!
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