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Veggie & Hummus Wrap - A Fresh, Fast, and Flavorful Lunch

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Large tortilla or wrap (whole wheat, spinach, or gluten-free)
  • 1/3–1/2 cup hummus (classic, roasted red pepper, or garlic)
  • 1/2 cup cucumber, sliced into thin matchsticks
  • 1/2 cup bell pepper, thinly sliced (any color)
  • 1/4 cup shredded carrots
  • 1/4 cup red cabbage, thinly sliced
  • 1 small tomato, thinly sliced (or a handful of cherry tomatoes, halved)
  • 1/4 small red onion, very thinly sliced
  • 1 cup leafy greens (spinach, arugula, mixed greens, or romaine)
  • Fresh herbs (a few leaves of basil, mint, or cilantro), optional
  • 1–2 teaspoons lemon juice or red wine vinegar
  • 1–2 teaspoons olive oil, optional
  • Salt and black pepper, to taste
  • Optional add-ins: feta or goat cheese, avocado slices, olives, pickled onions, roasted chickpeas, or grilled tofu

Method
 

  1. Warm the wrap. Briefly warm your tortilla in a dry skillet for 20–30 seconds per side. This makes it more flexible and less likely to tear.
  2. Spread the hummus. Lay the wrap flat and spread hummus evenly over the surface, leaving a 1-inch border around the edges.
  3. Layer the veggies. Pile the greens down the center, then add cucumber, bell pepper, carrots, cabbage, tomato, and red onion. Use a moderate amount to avoid overstuffing.
  4. Add flavor boosters. Sprinkle with herbs, a squeeze of lemon or a splash of vinegar, and a light drizzle of olive oil. Season with a pinch of salt and pepper.
  5. Include optional extras. Add avocado slices, crumbled feta, olives, or roasted chickpeas if you want more creaminess, tang, or protein.
  6. Roll it tight. Fold the sides in slightly, then roll from the bottom up, keeping the filling snug as you go. If needed, secure with a toothpick or wrap in parchment.
  7. Slice and serve. Cut in half on the diagonal for easy eating. Enjoy right away or pack it for later.