Step 1

PREP: Measure and rehydrate the sun-dried tomatoes in warm or hot water for at least 3-5 minutes. Then, strain them and reserve the water to use in the dressing. Chop the lettuce and all the veggies. Drain, rinse, and pat dry the canned chickpeas.

Step 2

MAKE FILLING: Add all the filling ingredients in a large mixing bowl and toss until totally combined. In a small mixing bowl, combine all the ingredients for the dressing (including the 1 Tbsp reserved sun-dried tomato water) and mix well. Pour the dressing over the vegetable mix and toss to incorporate well.

Step 3

ASSEMBLE THE WRAP: Lay your tortilla flat on a clean dry surface and spread a thick layer of hummus over the bottom two-thirds of the circle. Top that with about 1/4 of the filling in the bottom third of the tortilla, leaving about a ½-inch of bare tortilla at the edge. Sprinkle this filling with the optional vegan feta, and get ready to wrap it!

Step 4

WRAP IT UP: Finally, you’ll wrap it all up! I like to do this by first bringing the left and right sides of the tortilla over the filling and towards each other. Then,  holding the left and right sides in, bring the bottom of the tortilla up and over the filling, tucking it under slightly. From there, just finish rolling tightly all the way up.

Step 5

SERVE/STORE: Cut in half if desired and serve immediately alongside a glass of Spanish rose and your favorite chips, potato wedges, or side salad. Refrigerate leftovers in an airtight container for up to 3 days.