Hummus Wraps
A hummus wrap loaded wtih colourful veggies and plant-based protein is a lovely vegan lunch idea.
Servings: 1 wrap
Calories: 360kcal
Ingredients
- 1 wrap
- 75 grams hummus one third of a cup
- 2 Tablespoons chickpeas
- 1 handful baby spinach leaves
- 3 sticks cucumber
- 3 sticks yellow capsicum
- 3 sticks red capsicum
- 50 grams Avocado one eighth of an avocado
- ½ cup alfalfa sprouts
- salt and pepper
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
- Fold in the ends of the wrap then roll
- Slice in half
- Enjoy
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.
Nutrition
Serving: 1wrap | Calories: 360kcal | Carbohydrates: 40g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 536mg | Potassium: 767mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3062IU | Vitamin C: 25mg | Calcium: 132mg | Iron: 5mg