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Our easy Hummus Wrap is loaded with crispy, flavorful veggies, a sprinkling of sunflower seeds, and your favorite hummus. This makes a great lunch, is fresh and flavorful, and is my go-to wrap when I need something light and healthy.
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You know after vacation how you just come home feeling like you need to eat a dang vegetable?
That’s me, right now.
Home from a (fabulous) trip where I ate nothing but fatty, cheesy, bacon-covered, carb-loaded, ridiculous concoctions every night of the week. And then poured a little alcohol over the top of it all, because #vacation.
So, I’m home and I’m needing a dang vegetable in my life to counteract all the fatty foods and this Hummus Veggie Wrap is always my go to!
It’s light and refreshing, but still filling enough for a satisfying lunch. The fresh crunch of cool veggies always makes me happy and the hummus adds the perfect creamy goodness to the wrap. Plus, we sprinkle in sunflower seeds and I really think they just make the wrap!
This reminds me a bit of our vegetable salad, but in handheld form!
Ingredient Notes:
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Wrap or Tortilla – We went with a flour tortilla for our wrap, but those spinach wraps are tasty too! You can even find protein wraps in a lot of stores if you want to add a boost of protein.
Hummus – I’m obsessed with roasted red pepper hummus, but use your favorite variety.
Veggies – These veggie wraps are loaded up with baby spinach, cucumber, carrot, tomato, avocado, bell pepper, and red onion! All that makes for a healthy and tasty wrap.
Sunflower Seeds – Roasted, salted sunflower kernels will add a bit of crunch to these hummus veggie wraps along with a pop of salt. My favorite bits in the whole wrap!
Salt & Pepper – You can add more or less of this to taste, but I always season my veggies with some salt and pepper. You could throw in some garlic powder, onion powder, or any seasoning blend you like for even more flavor.
What We Love About This Recipe:
- This is an easy recipe to modify if you want to use different veggies or a different type of hummus!
- These veggie wraps are a great way to work some healthy veggies into your diet.
- You just feel good after eating this one! It’s light, but filling and satisfying, and the crisp fresh veggies make me happy.
How To Make A Hummus Veggie Wrap:
Veggies: Slice and dice those veggies! We like to cut everything into strips. Dice the tomatoes or slice them.
Tortilla: Place the wrap or tortilla on a microwave safe plate and cover it up with a damp paper towel. Microwave for 20 seconds to make it soft and pliable. This makes the rolling process so much easier!
Hummus: Lay the wrap out on a flat work surface and start spreading the center of the wrap with the hummus. Next, arrange the baby spinach over the hummus.
Veggies: Arrange your sliced veggies over the spinach and hummus and sprinkle on some sunflower seeds. Season everything with a bit of salt and pepper.
Helpful Tip!
Depending on the size of your vegetables, you may have more than you need for one wrap. Store veggies in the fridge to make a second wrap later. You’ll want another. 😉
Wrap: All that’s left to do now is wrap these up! Fold the bottom portion of the wrap over the vegetables, fold in the sides, and tightly roll it up. Slice the hummus veggie wrap in half and serve!
Serving Suggestions:
We love to serve these Hummus Wraps with something crunchy and simple on the side, like our air fryer potato chips. Sure, you could use a bag of chips but homemade are so tasty!
Our Instant Pot Potato Salad and Amish macaroni salad are also great side dishes!
Swaps & Substitutions:
Not a fan of hummus? Our hummus veggie wrap is amazing with cream cheese in place of the hummus! Give it a try!
You could also sub in our tzatziki sauce in place of the hummus. Always delicious!
Looking for some other options to add to your wrap? Try these:
- Black Olives
- Thinly Sliced Mushrooms
- Finely Chopped Broccoli
- Sprouts
- Pickles
- Deli Turkey
- Chickpeas
- Slivered Almonds
Meal Prep:
We think these hummus wraps are best served within 1 day of prepping them. The vegetables tend to release a little liquid and the wrap gets soggy the longer it sits.
To make ahead, wrap tightly in foil and refrigerate. Enjoy within 24 hours for the best results.
FAQs:
If you don’t eat the whole wrap in one sitting you can store it an airtight container in the fridge for about a day or two.
Yep! Feel free to swap out or add to any of the vegetables that I used in this recipe. There are lots of different veggies you can use with wraps.
MORE vEGETABLE RECIPES!
- Vegetable Salad
- Instant Pot Vegetable Soup
- Smashed Brussels Sprouts
- Tuscan Roasted Vegetables
- Air Fryer Frozen Vegetables
- Summer Corn Salad
- Zucchini Tomato Tart
Hummus Wrap
Ingredients
- 1 large tortilla
- 3 tablespoons hummus see notes
- 1/2 cup baby spinach
- 1 mini cucumber
- 1 small carrot
- 1 cocktail tomato
- ½ small avocado
- ½ red bell pepper
- ¼ cup thinly sliced red onion
- 2 tablespoons sunflower seeds
- Salt and pepper to taste
Instructions
- Place the wrap or tortilla on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds to make the wrap pliable.
- Lay out the wrap on a flat work surface and spread the center with hummus.
- Arrange the spinach over the hummus.
- Prep the veggies by slicing the cucumber and carrots into strips about 2 inches long. Slice the carrot and avocado. Slice the bell pepper into thin strips or dice into small chunks.
- Arrange the vegetables over the spinach and sprinkle with sunflower seeds, salt, and pepper.
- Fold the bottom portion of the wrap over the vegetables, fold in the sides, and tightly roll.
- Slice in half and serve.
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