Rainbow Veggie Wraps with Hummus
Ingredients
- Wraps:
- 4 large flour tortillas 10-inch / 25cm
- 1 cup hummus
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 cup shredded purple cabbage
- 1 large carrot julienned or grated
- 1 cup fresh baby spinach or mixed greens
- ½ English cucumber sliced into rounds or matchsticks
- ½ cup corn kernels fresh or thawed frozen
- 1 ripe avocado thinly sliced
- ¼ cup fresh cilantro or parsley chopped (optional)
Instructions
- Slice all vegetables — bell peppers into strips, cabbage shredded, carrot julienned, cucumber into rounds. Pat everything dry with paper towels.
- Warm tortillas in a dry skillet for 20 to 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds (optional but recommended).
- Spread ¼ cup hummus in an even layer across each tortilla, leaving a 1-inch border around the edges.
- Layer spinach first, then arrange bell pepper strips, cabbage, carrot, cucumber, corn, and avocado across the center of the tortilla.
- Fold the bottom edge up over the filling, tuck in both sides, and roll forward tightly to seal.
- Slice in half on a diagonal with a sharp knife and serve immediately, or wrap in foil and refrigerate for up to 24 hours.
Notes
- Do not overfill — a moderate, well-edited wrap rolls cleanly and holds its shape
- Pat vegetables dry before assembling to prevent a soggy tortilla
- Layer wetter ingredients in the center and drier ones toward the outside
- Roll as tightly as possible for a wrap that holds together when sliced
- Wrap in aluminium foil for meal prep — keeps fresh for up to 24 hours
- Leave avocado out when meal prepping and add fresh slices on the day
- Add chickpeas, hard-boiled eggs, or sliced chicken for extra protein
- Use a spinach or whole wheat tortilla for extra color and nutrition
- Chill the rolled wrap for 10 minutes before slicing for the cleanest cut