Spinach Hummus Lunch Wraps (Print Version)

Creamy hummus and fresh vegetables wrapped in whole wheat tortillas for a nutritious, quick Mediterranean meal.

# What You Need:

→ Wraps & Spreads

01 - 4 large whole wheat tortillas
02 - 1 cup hummus, store-bought or homemade

→ Vegetables

03 - 2 cups fresh baby spinach leaves
04 - 1 medium cucumber, thinly sliced
05 - 1 medium carrot, julienned
06 - 1 small red bell pepper, thinly sliced
07 - 1 small avocado, sliced

→ Optional Additions

08 - 1/4 cup crumbled feta cheese (omit for vegan)
09 - 2 tablespoons chopped fresh cilantro or parsley
10 - Fresh lemon wedges, for serving

# How to Prepare:

01 - Lay a tortilla flat on a clean work surface.
02 - Spread 1/4 cup of hummus evenly over the center of the tortilla, leaving a 1-inch border around the edges.
03 - Arrange 1/2 cup of spinach over the hummus, then layer cucumber slices, julienned carrot, bell pepper strips, and avocado slices on top.
04 - Sprinkle with crumbled feta cheese and fresh herbs if desired.
05 - Roll the tortilla tightly, folding in the sides to secure the filling, and slice diagonally in half.
06 - Repeat with the remaining tortillas and fillings. Serve immediately with a wedge of fresh lemon.

# Expert Advice:

01 -
  • These wraps come together so fast you will barely have time to set the table before eating.
  • They are endlessly adaptable based on whatever vegetables are hanging around your kitchen.
  • The combination of creamy hummus and crunchy fresh vegetables hits a satisfying balance that keeps you full without feeling heavy.
02 -
  • Wet or overly moist vegetables will turn your wrap into a soggy mess within minutes, so pat everything dry with a towel before assembling.
  • Overfilling is the number one reason wraps fall apart, and less is genuinely more even when every ingredient looks too good to skip.
  • Room temperature tortillas roll far more obediently than cold ones, so let them sit out of the fridge for ten minutes before starting.
03 -
  • If you are packing these for lunch, wrap each one tightly in parchment paper and twist the ends to keep everything intact until you are ready to eat.
  • The avocado will brown over time so either add it last minute or toss the slices in a few drops of lemon juice to slow the oxidation.

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