hummus wraps

These Mediterranean Wraps are the perfect combination of creamy hummus, salty feta cheese, tangy black olives, and crisp red onions for a make-ahead lunch that is sure to become one of your favorites!

Quick and Delicious Mediterranean Hummus Wrap Recipe

chicken breasts (defrosted)

olive oil

sea salt

black pepper

feta

roma tomatoes (chopped)

half of a medium red onion (sliced and halved)

black olives (quartered)

oregano (dried)

salt

lemon juice

lettuce

hummus

Siete Foods tortillas

Preheat oven to 350 degrees.

Lightly grease a baking sheet.

Rinse and pat dry chicken breasts, then place them on the greased baking sheet.

Season with salt and pepper then bake for 30 minutes, then remove and let cool for at least 20 minutes.

While chicken is baking, prepare the additional ingredients.  Place all remaining ingredients except for the romaine, wraps, and hummus into a large mixing bowl and combine well.

Once the chicken has cooled, dice into bite sized pieces and add to ingredients in mixing bowl.  Stir well to combine.

Heat a griddle or large pan to medium to medium high heat.

Warm each tortilla in pan about 15 seconds per side.

To assemble your wrap, take your warmed tortilla and spread a liberal amount of hummus on it.

Place a layer of chopped romaine on the hummus, then spoon desired amount of chicken salad on top of the romaine.

Wrap up and ENJOY!

The best edamame hummus filled vegan veggie wraps! This recipe makes enough edamame hummus for about 4 large wraps or 8 medium sized wraps.

Vegan Edamame Hummus Veggie Wraps

coconut milk

Tablespoons tahini

8-10 stems fresh cilantro (leaves only, discard stems)

garlic powder (or 1 clove garlic)

paprika

cumin

salt & pepper

medium wraps (or 4 large)

tomatoes

purple cabbage (shredded)

sprouts (or microgreens)

avocado (sliced)

red onion (about 1/2 red onion)

Carrots

Begin by bringing a pot of water to boil. Once boiling, add in your frozen edamame and boil for 2-3 minutes. If using fresh edamame, skip the step of boiling. Strain the edamame, and then add to a blender or food processer. Blend for about 1 minute.

After blending edamame, add in the rest of your ingredients including coconut milk, tahini, lemon juice, cilantro, and spices. Blend until smooth and creamy. You will likely have to scrape the sides down a few times to get a smooth consistency. Once blended, remove and serve or set aside for wraps.

Edamame Hummus:

To make the wraps you are going to add 1 Tbsp of your edamame hummus down the middle of each  medium wrap to start (double the amount of edamame for a large wrap). On top of the hummus layer, add in your wrap fillings of choice. For each wrap, add in about 1/4 sliced avocado, 1/4 roma tomato sliced, and a handful of shredded carrots, cabbage, red onions, and sprouts.

Turn each wrap so one of the empty sides without filling is facing you. Then fold the wrap edge towards the center of filling. Next, tuck the edges in and fold the wrap towards the unwrapped side until the all the filling are tucked in. Once this is done, eat each wrap whole, cut in half for lunch, or cut them into pinwheels to serve as an appetizer!

How to Make Veggie Wraps:

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Top 2 hummus wraps recipes from across the web

The most viewed hummus wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quick and Delicious Mediterranean H...

Vegan Edamame Hummus Veggie Wraps

The most viewed hummus wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine