Spring Vegetable Hummus Wraps (Printer-Friendly)

Crisp spring vegetables paired with creamy hummus rolled in spinach tortillas for a fresh, easy meal.

# What You Need:

→ Wraps

01 - 4 large spinach tortillas

→ Hummus

02 - 1 cup hummus

→ Vegetables

03 - 1 cup baby spinach leaves, washed and dried
04 - 1/2 cup julienned carrots
05 - 1/2 cup cucumber, cut into thin strips
06 - 1/2 cup red bell pepper, thinly sliced
07 - 1/2 cup radishes, thinly sliced
08 - 1/4 cup purple cabbage, shredded
09 - 2 tablespoons fresh herbs such as parsley, mint, or dill, chopped

→ Optional Additions

10 - 1 avocado, sliced
11 - 2 tablespoons toasted sunflower seeds or pumpkin seeds
12 - Salt and pepper to taste
13 - Lemon wedges for serving

# Steps:

01 - Lay a spinach tortilla flat on a clean work surface.
02 - Spread 1/4 cup of hummus evenly over the tortilla, leaving a small border at the edges.
03 - Arrange baby spinach, carrots, cucumber, red bell pepper, radishes, and purple cabbage in the center of the tortilla in an even layer.
04 - Sprinkle with fresh herbs and incorporate optional additions such as avocado slices or seeds.
05 - Season lightly with salt and pepper as desired.
06 - Fold in the sides of the tortilla and roll tightly from the bottom upward to enclose the filling completely.
07 - Repeat the process with remaining tortillas and ingredients.
08 - Slice each wrap in half on a diagonal and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Ready in just 20 minutes — no cooking required, making it perfect for busy days.
  • Naturally vegan and dairy-free — a wholesome choice for a wide range of dietary needs.
  • Incredibly versatile — customize the fillings to suit your taste or whatever is in season.
  • Meal-prep friendly — wraps can be assembled up to 4 hours in advance and kept chilled.
  • Visually stunning — the vibrant colors of the vegetables make every wrap a feast for the eyes.
02 -
  • Choose flavored hummus — roasted red pepper or garlic hummus adds an extra layer of depth and complexity to the filling.
  • Keep vegetables dry — pat all vegetables thoroughly dry before assembling to prevent soggy wraps.
  • Roll tightly — fold the sides in first and roll firmly from the bottom up to keep the filling secure and the wrap intact.
  • Prep in advance — wraps can be made up to 4 hours ahead and stored chilled, wrapped individually in foil or cling film.
  • Use a sharp knife — for clean diagonal cuts, use a sharp chef's knife and slice with a single confident motion.
  • Check allergen labels — the tortillas contain wheat (gluten) and the hummus contains sesame (tahini); always check store-bought labels for additional allergens.
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