These hummus veggie wraps are a perfect quick and tasty recipe for lunch or dinner. With just flat bread, hummus, and a few vegetables, you’ll have a healthy meal that’s loaded with a rainbow of nutrients.
I love a recipe that I can make up as I go along and still have it turn out perfectly. That doesn’t happen too often. If it does, it’s really just luck.
When making these vegetarian wraps last week, I had a general idea of what I wanted. Lots of colors. Something to hold it together. I also wanted it to be something my family loved, of course. I wanted it to be good.
My college professor used to always say that it’s better to be lucky than good. I think he was right.
Fortunately, luck was on my side. These turned out good. An instant hit.
Hummus veggie wraps recipe
- whole grain wheat flat bread
- hummus (recipe here)
- bell peppers, any colors
- red onion
- spring mix greens
- monterey jack cheese
Make the hummus if necessary. This is an easy item to prepare ahead of time, as it can hang out in the refrigerator for a week or so with no ill effects. You should also be able to freeze it, although I’ve never tried. After the beans are cooked, it takes me only ten minutes to whirl everything together. If you use canned beans, it’s that much faster.
Chop the bell peppers, cucumber, onion, and cheese. I cut things mostly into thin strips, but as long as the pieces will fit in the wrap, dicing is fine too.
Assemble each wrap by spreading a base of hummus, then layering on the rest of the ingredients. Roll the flat bread snugly around the filling. My flatbread was pretty long, so I cut each wrap in half.
These are pretty filling when you stuff them full. Sometimes I serve this with a side of fresh fruit or pasta salad.
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