Spring Vegetable Hummus Wraps (Printable)

Fresh, colorful wraps with spring vegetables and creamy hummus rolled in spinach tortillas for a tasty, wholesome bite.

# 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 (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

# Directions:

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.
04 - Sprinkle with fresh herbs and optional additions such as avocado slices or seeds.
05 - Season lightly with salt and pepper if desired.
06 - Fold in the sides of the tortilla and roll tightly from the bottom up to enclose the filling completely.
07 - Repeat with remaining tortillas and ingredients.
08 - Slice each wrap in half on a diagonal and serve with lemon wedges.

# Expert Hints:

01 -
  • They come together in under 20 minutes, which means lunch doesn't have to be a production.
  • Every bite feels different because of all the textures and colors happening at once.
  • You can make them ahead and grab one when hunger strikes, no reheating required.
02 -
  • Dry your spinach leaves thoroughly or you'll end up with a soggy wrap that falls apart—I learned this the expensive way with wasted ingredients.
  • Don't over-stuff; it's tempting to pile everything in, but a measured hand means the wrap actually stays rolled and doesn't leak filling everywhere.
03 -
  • Slice your vegetables as thin as possible so they don't break through the tortilla or make the wrap bulky and hard to close.
  • If your tortillas are cold and cracking, warm them gently in a dry skillet for 10 seconds to make them pliable without losing their color.
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