Fresh Veggie and Hummus Wraps
Whole-wheat tortillas wrap hummus, spinach, cucumber, peppers, carrots, and cabbage for a crisp plant-forward lunch with substantial fiber.
By Moow Editorial ·
- Warm tortillas briefly so they roll without cracking.
- Dry the sliced vegetables before wrapping to prevent sogginess.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 large wraps
- Prep time: 18 minutes
- Cook time: 3 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 large wraps.
- Calories: 400 kcal
- Protein: 13 g
- Carbohydrates: 58 g
- Fat: 14 g
- Fiber: 13 g
- Sodium: 672 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 4 large whole-wheat tortillas (280 g total)
- 1 1/3 cups (320 g) prepared plain hummus
- 3 packed cups (80 g) baby spinach
- about 1 small (160 g) cucumber, cut into matchsticks
- 1 large (160 g) red bell pepper, cut into strips
- 1 1/2 medium (120 g) carrots, cut into matchsticks
- 2 1/4 cups (160 g) finely shredded red cabbage
Directions
1. Warm the tortillas one at a time in a dry skillet over medium heat until flexible, about 20 seconds per side.
2. Spread each tortilla with one-quarter of the hummus, leaving a 1-inch border.
3. Layer one-quarter each of the spinach, cucumber, pepper, carrot, and cabbage down the center.
4. Fold in the sides, roll tightly, and serve whole or cut crosswise with a clean knife.
Sources
Contains wheat and sesame. Check packaged tortillas and hummus for cross-contact and added-sugar claims, keep hummus at 40°F (4°C) or colder, and refrigerate wraps within 2 hours.