Spring Vegetable Hummus Wraps (Print version)

Colorful wraps featuring fresh spring vegetables and creamy hummus in spinach tortillas for a healthy, tasty option.

# Required ingredients:

→ Wraps

01 - 4 large spinach tortillas

→ Hummus

02 - 1 cup hummus

→ Vegetables

03 - 1 cup baby spinach leaves, washed and dried
04 - 0.5 cup julienned carrots
05 - 0.5 cup cucumber, cut into thin strips
06 - 0.5 cup red bell pepper, thinly sliced
07 - 0.5 cup radishes, thinly sliced
08 - 0.25 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

# How to make it:

01 - Lay a spinach tortilla flat on a clean work surface.
02 - Spread 0.25 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 any 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 Advice:

01 -
  • Ready in 20 minutes with absolutely no cooking required — just chop, spread, and roll.
  • Naturally vegan and dairy-free, making it perfect for a wide range of dietary needs.
  • Packed with colorful spring vegetables for a nutrient-rich, satisfying meal.
  • Completely customizable — swap in your favorite hummus flavor or add optional toppings like avocado or toasted seeds.
  • Great for meal prep — wraps can be made up to 4 hours in advance and kept chilled until ready to serve.
02 -
  • Use roasted red pepper or garlic hummus for an extra layer of flavor that complements the fresh vegetables beautifully.
  • Do not overfill the tortilla — stick to the recommended amounts to ensure the wrap rolls tightly and holds its shape.
  • Dry your vegetables thoroughly after washing to prevent the tortilla from becoming soggy.
  • Roll firmly from the bottom up, tucking in the sides as you go, to keep the filling secure when slicing.
  • Chill before serving if making ahead — the wrap firms up nicely in the refrigerator and is even easier to slice cleanly.
  • Serve with lemon wedges and encourage a squeeze of fresh juice over the filling just before eating for a bright, zesty finish.
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