Hummus Wraps with Grains and Greens
This hummus wrap is chock-full of flavor and a good use of leftover grains of all kinds. Once you have your grain cooked, the wrap comes together in minutes. The recipe also doubles easily. Serve with a simple potato dish, and/or fresh corn—these wraps go with most anything! Or, pair with a soup. I especially like this with Vegan Cream of Broccoli Soup. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Makes: 2 wraps
- Two 10-inch wraps, at room temperature
- 1/2 to 3/4 cup hummus, homemade or store-bought, or as needed
- 2 tablespoons hemp seeds or 1 tablespoon sesame seeds (optional)
- 1/2 cup or so cooked quinoa, brown rice, or black rice
- A big handful or two of mixed baby greens, shredded lettuce,
baby arugula, or baby spinach
- 1 medium ripe fresh tomato, thinly sliced
- 1/2 medium firm ripe avocado, peeled and sliced
- Strips of sun-dried tomato, as desired, optional
Place one wrap on a plate. Spread with about 1/4 cup hummus and sprinkle with hemp seeds, if desired.
Arrange half the quinoa down the center of the wrap. Put a big handful of leafy greens next to it on one side and half the tomato slices on the other. Sprinkle half the avocado strips here and there, followed by a few strips of sun-dried tomatoes, if desired.
Tuck two ends over the fillings; then, starting from one end, roll tightly, making sure that the ends are kept tucked in and that everything remains snugly inside. Repeat with the second wrap. Cut each wrap in half and eat out of hand.
Per wrap: Calories: 400; Total fat: 13g; Protein: 15g; Carbohydrates: 65g; Fiber: 13g; Sodium: 500mg
- Here are more tasty and easy vegan Sandwiches and Wraps.