Fresh Vegetable Wraps with Avocado Hummus
Brighten up your lunch routine with these Fresh Vegetable Wraps with Avocado Hummus, a vibrant and nutritious recipe that's perfect for busy weekdays or a light, satisfying meal. Featuring a creamy, homemade avocado hummus made from ripe avocado, chickpeas, lemon juice, and garlic, these wraps are elevated by their flavor-packed base. Stuffed with crisp cucumber, julienned carrots, colorful red bell pepper, shredded red cabbage, and fresh mixed greens, each bite delivers a delightful crunch. Whole wheat tortillas provide a wholesome wrap, while a sprinkle of fresh cilantro adds a fragrant finishing touch. Ready in just 20 minutes and completely no-cook, these vegan wraps are a healthy, portable option for anyone seeking quick, plant-based goodness. Perfect for meal prep, picnics, or enjoying on the go, these wraps will leave you feeling nourished and energized!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 1 large Avocado
- 1 cup Chickpeas, drained and rinsed
- 2 tablespoons Lemon juice
- 1 piece Garlic clove, minced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoon Black pepper
- 1 large Cucumber, sliced into thin strips
- 2 medium Carrot, peeled and julienned
- 1 medium Red bell pepper, sliced into thin strips
- 1 cup Red cabbage, thinly shredded
- 2 cups Mixed salad greens
- 0.5 cup Fresh cilantro, chopped
Instructions
Start by making the avocado hummus: Cut the avocado in half, remove the pit, and scoop the flesh into a food processor.
Add the chickpeas, lemon juice, minced garlic, olive oil, salt, and black pepper to the processor.
Blend the mixture until smooth and creamy. Adjust seasoning with more salt or lemon juice, if desired.
Lay out the whole wheat tortillas on a clean surface.
Spread a generous amount of avocado hummus evenly over each tortilla.
Layer the vegetable ingredients on top of the hummus starting with the cucumber strips, followed by julienned carrots, red bell pepper slices, shredded red cabbage, and mixed salad greens.
Sprinkle fresh cilantro over the vegetables evenly.
Carefully roll each tortilla tightly, starting from one end and tucking the sides in as you go to prevent filling from falling out.
Cut the wraps in half diagonally and serve immediately, or wrap in parchment paper to take on the go.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3611 mg | 157% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 37.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3878 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
