This healthy hummus veggie wrap makes a perfect fresh lunch on a summer day! These wraps are very economical as they’re made with just a few simple ingredients, they’re vegan, and perfect for packed lunches and picnics.
Summer lunches should be fresh, light, and quick to make. I mean, no one wants to spend a lot of time in the kitchen when it’s sunny and nice outside! So simple vegan wraps are my go-to lunch that I make all summer long.
How to Make Hummus Veggie Wrap
These hummus wraps are so versatile! Change up the dip (I love flavored hummus!), the veggies, herbs, seasonings, or the tortillas, and you’ll end up making a super fun and different wrap every time.
To make these easy vegan wraps, you’ll need:
- Tortillas – Use plain tortillas, whole wheat tortillas, gluten-free tortillas, large pitas, naan bread, or lavash bread.
- Hummus – You can either use store-bought or homemade plain hummus. Or for more flavor use something like beet hummus, roasted red pepper hummus, avocado hummus, or even pumpkin hummus. If you’re feeling a bit adventurous, try my eggplant dip instead of hummus (it’s what you’d call baba ganoush) but the proper name is Mutabbal.
- Vegetables – Slice any vegetables that you like, and add them to your wraps.
- Leafy greens – I usually go for mixed salad leaves, but you can also use romaine lettuce, iceberg lettuce, kale, cabbage, red cabbage, spinach, or swiss chard. You can also add herbs like parsley, cilantro, basil, green onion, chives, or mint leaves.
- Sauce – I LOVE drizzling my hummus wraps with sriracha hot sauce, but if you’re not a fan, you can use lemon garlic tahini or a yogurt sauce.
- Warm up the tortillas in a microwave for 8-10 seconds, and spread about 4 tablespoons of hummus.
- Layer the sliced cucumber, tomato, avocado, bell pepper, carrot, and any other sliced up vegetables that you’re using.
- Top with mixed salad leaves or any leafy greens, and drizzle with your favorite sauce or in my case, with sriracha hot sauce.
- Roll it up tightly in a burrito shape tucking in the edges. Slice in halves, and serve!
Storing, Packing Lunch, and Making Ahead Tips.
If you plan on making these vegan wraps ahead of time, keep in mind that juicy vegetables such as tomatoes and cucumbers will produce some liquid that will soften the tortillas and might become a bit soggy. So if you’re making these wraps to enjoy later, I would skip the tomatoes and cucumbers and stick to crisp veggies.
If you’re packing the hummus wraps to go, wrap them individually in foil tightly. I recommend that you take a small ice pack with you and place it in the bag next to the wraps to keep them nice and fresh.
If storing in the fridge, place in a sealed container, or wrap individually in foil and store for up to 3 days.
Recommended Tools for This Recipe
- Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.
- Spoon or a spatula or a butter knife. To spread the hummus.
- Cutting board. To chop up the veggies, and assemble the wrap.
- 4 large flour tortilla wraps
- 1 cup hummus
- ½ large cucumber
- 2 small roma tomatoes sliced
- 1 avocado sliced into thin slices
- 1 yellow bell pepper sliced into thin slices
- 1 small carrot julienned
- 1 cup mixed salad greens
- 4 teaspoons hot sauce or sriracha, optional
- Warm up the tortilla wraps in the microwave or in a skillet for 10 seconds.
- On each tortilla wrap, spread about 4 tablespoons of hummus
- Layer the sliced cucumber, tomato, avocado, bell pepper, and carrot.
- Top with mixed salad leaves.
- Drizzle with sriracha hot sauce.
- Fold the sides of the tortilla inward over the fillings. You want to tuck these in so nothing falls out. Then, fold the bottom of the tortilla up and over the fillings and the folded-in sides. Keep rolling the wrap away from you, making sure to tuck in the sides as you go. Finish by pressing down a bit on the seam, where the tortilla edges meet, so it stays closed. Slice in half, and serve with extra sauce on the side if desired.
- Season the cucumber and tomato with salt and pepper if desired.
- If serving later, wrap in foil and store in the fridge.
- If you plan on making these vegan wraps ahead of time, keep in mind that juicy vegetables such as tomatoes and cucumbers will produce some liquid that will soften the tortillas and might become a bit soggy. So if you’re making these wraps to enjoy later, I would skip the tomatoes and cucumbers and stick to crisp veggies.
- If you’re packing the hummus wraps to go, wrap them individually in foil tightly. I recommend that you take a small ice pack with you and place it in the bag next to the wraps to keep them nice and fresh.
- If storing in the fridge, place in a sealed container, or wrap individually in foil and store for up to 3 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen