Simple yet satisfying, this is a basic, go-to, vegan sandwich that I often crave. The
combination of creamy hummus and crunchy vegetables is delicious as well as nutritious.
2 whole-wheat tortillas (7 inch/18 cm diameter)
1/2 cup (125 mL) hummus
4 slices tomato
Kosher salt + freshly ground black 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 tortilla 10 seconds, or until softened but not hot.
Spread tortillas with hummus, almost to edges. Place 2 slices tomato along centre of each tortilla. Sprinkle tomatoes with salt and pepper. Top with carrots, onion, olives and microgreens.
Roll each wrap: Fold up 1 inch (2.5 cm) at bottom of tortilla, then roll from left to right. Place wraps on serving plates, seam side down. If desired, secure with toothpicks or wrap napkins around closed ends.
- You can use homemade or store-bought hummus.
Kitchen Secrets: Briefly heating whole-wheat tortillas makes them more pliable.
Shopping Cart: I like to use a “spicy” microgreen mix with potent little arugula, mustard and radish leaves. Buy sweet onions (such as vidalias) or, when in season, spring onions (which look like scallions on steroids.)
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL