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10-Minute Hummus Veggie Wraps and Veggie Loaded Salad

10-Minute Hummus Veggie Wraps and Veggie Loaded Salad

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Course lunch, Main Course, Salad, Side Dish

Equipment

  • Sharp Knife or Mandoline
  • cutting board
  • mixing bowl
  • Airtight Containers

Ingredients
  

  • 6 whole-grain tortillas 6-inch round size
  • 1 cup hummus
  • ½ cup eggplant spread optional
  • 1 carrot cut into ribbons
  • 2 cups baby spinach
  • 1 med cucumber cut into ribbons
  • 1 yellow bell pepper julienned
  • 2 cups purple cabbage shreds
  • 1 cup alfalfa sprouts
  • ½ cup pickled red onions click ingredient title for recipe

Instructions
 

Hummus Veggie Wraps

  • Spread hummus and eggplant spread over each tortilla.
    6 whole-grain tortillas, 1 cup hummus, ½ cup eggplant spread
  • Layer with spinach, cabbage, carrot ribbons, cucumber ribbons, bell peppers, alfalfa sprouts, and pickled red onions.
    1 carrot, 2 cups baby spinach, 1 med cucumber, 1 yellow bell pepper, 2 cups purple cabbage shreds, 1 cup alfalfa sprouts, ½ cup pickled red onions
  • Roll tightly, slice in half, and serve.

Veggie Loaded Salad

  • Use the extra veggies on a bed of mixed greens. Add your favorite protein and favorite salad dressing for an additional meal. I like to use cooked quinoa and my balsamic vinaigrette. Serve for dinner and enjoy. 1 set of tasks for 2 easy and healthy meals!
  • Makes 6-8 veggie wraps and 1 large salad

Video

More About This Recipe

Cooking Tips for the Best Wraps & Salad

  • Use a Sharp Knife: A good sharp knife makes slicing the veggies into ribbons or julienne cuts much easier.
  • Layer Your Wraps Evenly: Spread hummus across the tortilla before layering veggies to prevent the wrap from getting soggy.
  • Roll It Tight: Rolling the wrap tightly helps keep everything in place—if needed, secure with toothpicks before slicing.
  • Make It a Meal Prep Staple: Chop the veggies in advance and store them in airtight containers for easy assembly all week long.

Kitchen Tools You’ll Need

  • Sharp Knife or Mandoline – For slicing veggies into thin ribbons.
  • Cutting Board – A good board makes prepping easier and safer.
  • Mixing Bowl – To toss the extra veggies into a salad for meal #2.
  • Airtight Containers – To store leftover veggies for later use.
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