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Spring Vegetable Hummus Wraps

A colorful and nutritious meal, these Spring Vegetable Hummus Wraps are easy to make and perfect for a quick lunch or light dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Wrap Ingredients
  • 4 large spinach tortillas
  • 1 cup hummus
  • 1 cup baby spinach leaves, washed and dried
  • 1/2 cup julienned carrots
  • 1/2 cup cucumber, cut into thin strips
  • 1/2 cup red bell pepper, thinly sliced
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup purple cabbage, shredded
  • 2 tablespoons fresh herbs (parsley, mint, or dill), chopped
  • 1 medium avocado, sliced (optional) Highly recommended!
  • 2 tablespoons toasted sunflower seeds or pumpkin seeds
  • to taste Salt and pepper
  • as needed Lemon wedges for serving

Method
 

Preparation
  1. Lay a spinach tortilla flat on a clean work surface.
  2. Spread 1/4 cup hummus evenly over the tortilla, leaving a small border at the edges.
  3. Arrange baby spinach, carrots, cucumber, red bell pepper, radishes, and purple cabbage in the center of the tortilla in a neat line.
  4. Sprinkle with fresh herbs and optional additions like avocado slices or seeds. Season lightly with salt and pepper if desired.
  5. Fold in the sides of the tortilla and roll tightly from the bottom up to completely enclose the filling.
  6. Repeat the spreading, layering, and rolling process with the remaining tortillas and ingredients.
  7. Slice each wrap in half on a diagonal and serve with lemon wedges.

Notes

These wraps are perfect for a quick lunch or light dinner. If you have leftovers, they stay fresh in the refrigerator for about 24 hours. Avoid freezing as it can affect the texture. Warm tortillas for easier rolling. Customize with different fresh herbs and add-ins for variety.