California Hummus Wraps
Homemade hummus and tons of veggies make this wrap perfect for weekday meal prep.
Serves 4
Hummus:
- 1 c. canned chickpeas (garbanzo beans), not drained
- 2 tbsp. tahini paste
- 1 tbsp. olive oil
- 1 tsp. garlic, minced
- 1 tbsp. fresh chives, chopped
- 2 tbsp. lemon juice
- ½ tsp. salt
- ¼ tsp. black pepper
Wraps:
- 4 whole-wheat tortillas
- 1 cucumber, thinly sliced
- ½ red onion, thinly sliced
- 1 carrot, thinly sliced
- 2 radishes, thinly sliced
- 1 avocado, peeled, cored, and thinly sliced
- 8 Bibb lettuce leaves
- 1 c. alfalfa sprouts
- ½ c. feta cheese
Print Recipe
Instructions:
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Using a food processor, blend the hummus ingredients together until smooth.
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Spread the hummus onto the tortillas, then layer the vegetables, sprouts, and feta. Roll the tortillas tightly, tucking in the ends. Cut the wraps in half before serving.
