Spinach Hummus Lunch Wraps (Printable)
Creamy spinach hummus wraps with fresh vegetables, perfect for quick nutritious lunches.
# What You Need:
→ Spinach Hummus
01 - 1 cup canned chickpeas, drained and rinsed
02 - 2 cups fresh baby spinach
03 - 1 large garlic clove
04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon kosher salt
09 - 2 to 3 tablespoons cold water, as needed for consistency
→ Wraps and Fillings
10 - 4 large whole wheat tortillas
11 - 1 cup shredded carrots
12 - 1 cup red bell pepper, thinly sliced
13 - 1/2 cup English cucumber, sliced
14 - 1/4 cup red onion, thinly sliced
15 - 1/2 avocado, sliced
16 - 1/4 cup plain Greek yogurt or non-dairy yogurt alternative (optional)
17 - 2 tablespoons fresh parsley or cilantro, chopped
# How-To:
01 - Combine chickpeas, baby spinach, garlic, tahini, lemon juice, olive oil, ground cumin, and salt in a food processor. Blend until smooth, scraping down the sides as needed. Gradually add cold water, one tablespoon at a time, until a creamy, spreadable consistency is achieved.
02 - Lay each whole wheat tortilla flat on a clean work surface. Spread 2 to 3 tablespoons of the spinach hummus evenly across each tortilla, leaving a small border around the edges to prevent overflow when rolling.
03 - Arrange shredded carrots, sliced red bell pepper, cucumber, red onion, and avocado in an even line across the center of each tortilla. Drizzle with yogurt if desired and garnish with freshly chopped parsley or cilantro.
04 - Fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom up to form a secure wrap. Slice each wrap in half on a diagonal and serve immediately, or wrap individually in parchment paper for a portable meal.
# Expert Tips:
01 -
- The spinach hummus comes together in under five minutes and tastes far better than anything from a store.
- You can swap every single filling based on whatever is wilting in your crisper drawer and it still works beautifully.
02 -
- The hummus will thicken slightly as it chills in the fridge, so if you are making it ahead, add a splash more water before spreading.
- Overfilling the tortilla is the number one cause of wrap blowouts, so resist the urge to pile on more than the recipe suggests until you have rolled a few successfully.
03 -
- Warm your tortillas in a dry skillet for about fifteen seconds per side before assembling, because a pliable tortilla is the difference between a beautiful roll and a cracked mess.
- Taste the hummus before you spread it, and if it tastes flat, it almost always needs more lemon juice or salt rather than more spices.