March 17, 2014

Hummus & Veggie Wraps

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title=”Whole-wheat wraps are slathered with hummus and stuffed with veggies. Credit: Susan Sampson” />

Simple yet satisfying, this is a basic, go-to, vegan sandwich I often crave.

2 whole-wheat wraps (about 7 inch/18 cm diameter)
1/2 cup (125 mL) hummus
4 slices tomato
Kosher salt + freshly ground pepper to taste
1/4 cup (60 mL) each: carrot matchsticks, sliced sweet or spring onions
4 large green olives, pitted, sliced
2/3 cup (150 mL) microgreens

In microwave, zap each wrap 10 seconds, or until softened but not hot.

Spread each wrap with hummus, almost to edges. Place 2 slices tomato along centre of each wrap. Sprinkle tomatoes with salt and pepper. Top with carrots, onions, olives and microgreens.
For each wrap, fold up bottom 1 inch (2.5 cm), roll from left to right, and lay on serving plate, seam side down. If desired, secure with toothpicks or wrap napkins around closed ends.

Makes 2.

  • Briefly heating whole-wheat wraps makes them more pliable.
  • Use sweet onions (such as Vidalias) or spring onions (which resemble scallions on steroids).
  • I used a “spicy” microgreen mix with potent little arugula, mustard and radish leaves.

Credit: Susan Sampson
Tested in Imperial