Hummus Wraps
A hummus wrap loaded wtih colourful veggies and plant-based protein is a lovely vegan lunch idea.
Nutrition Facts
Ingredients
Instructions
Spread the wrap with hummus
Top with the chickpeas, I like to crush the chickpeas a little with a fork
Layer on the baby spinach leaves
Arrange the sticks of cucumber, capsicum and avocado
Layer on the alfalfa sprouts
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Notes
My top tip is to choose your favourite fresh veggies, it is completely fine to deviate from the recipe and make a wrap that suits your taste preferences.
Hummus: use your favourite store-bought or homemade hummus, I used a combination of beetroot hummus and roasted garlic hummus.
Capsicum: Bell peppers add lovely colour, I used yellow and red but you can substitute any of your favourite salad vegetables.
Cucumber: I used fresh cucumber but pickled cucumbers are also lovely in this wrap.
Chickpeas: These are not essential but I love the texture they add to the sandwich.
Other vegetable fillings: Shredded cabbage, lettuce, carrots, pickled carrots, or carrot pesto, arugula, pea sprouts, grated beetroot, thinly sliced red onions.
Tomatoes: Tomatoes are lovely in wraps, but if I am making a hummus wrap for a packed lunch I skip them so that my wrap does not go soggy.
Wrap: Any flatbread or tortilla will be fine. I used gluten-free tortillas when I made this recipe.
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