Ooooeeee this wrap is chock-full of vibrant, fresh veggies!
Plus it’s loaded with creamy hummus and avocado so you know you’re in for a real treat.
We’re talking whole grains, protein, vitamins, and healthy fats.
Now that’s a well-rounded lunch, if I do say so myself.
You don’t need to go about measuring ingredients, I just did to give you all an idea of the amounts I used.
The ratio turned out pretty swell, but if you’re really feeling the cukes or have extra tomatoes on hand, throw some more in the mix.
I don’t care.
Toss some grated carrots in there or crumbled feta if you really want.
It’s your wrap after all.
So all you have to do is spread a generous amount of luscious hummus on your gently heated sprouted whole grain tortilla (or wrap), sprinkle that baby with dried oregano for extra flavor action, then pile on the sweet peppers, refreshing English cucumber, juicy cherry tomatoes, leafy mixed greens, and sliced cado.
Finish your masterpiece off with a flourish of minced chives, cracked black pepper, pink sea salt, and a squeeze of lemon juice to bring everything together.
Bada boom bada bam haha!
(Clearly I’m going a little stir crazy here all penned up at mi casa… but it is nice to cook lunch while WFH I do have to say.)
P.S. I used an Ezekiel 4:9 Sprouted Whole Grain Tortilla but feel free to use your fave–gluten-free options included of course.
P.P.S. I pretty much ate this guy like a taco but you do what ever you gotta do to minimize mess come consumption time. Or just enjoy yourself and not worry about it. Life’s too short!
Hummus Vegetable Wrap with Avocado
Ingredients
- 1 10-inch sprouted grain tortilla or wrap (use gluten-free if you wish)
- 1/2 cup hummus
- 3 dashes dried oregano, or to taste
- 1/2 cup thinly sliced sweet peppers (red, orange, or yellow bell peppers)
- 1/2 cup thinly sliced English cucumber (leave skin and seeds intact)
- 1/4 cup sliced cherry tomatoes
- 1 handful mixed greens (I used a spinach and butter lettuce blend)
- 1/2 medium avoado; sliced
- 1 tablespoon minced chives
- Freshly ground black pepper, to taste
- Sea salt, to taste
- Lemon wedges; for serving
Instructions
- Heat one side of the tortilla in a medium-sized pan over medium-low heat, then flip and heat the other side.
- Evenly spread the hummus over the tortilla, then continue heating until the chill is taken off.
- Season the hummus with oregano, then layer on the sweet peppers, cucumber, tomatoes, lettuce, avocado, and chives.
- Season with black pepper and salt, then squeeze fresh lemon over the avocado and veggies before enjoying.