Vegan Sun-Dried Tomato Wraps (Print Version)

Bright wraps packed with sun-dried tomato hummus and fresh veggies for a nutritious bite.

# What You'll Need:

→ Sun-Dried Tomato Hummus

01 - 1.5 cups canned chickpeas, drained and rinsed
02 - 0.5 cup sun-dried tomatoes packed in oil, drained
03 - 2 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 2 tablespoons olive oil
07 - 0.25 teaspoon smoked paprika
08 - 0.25 teaspoon ground cumin
09 - 0.5 teaspoon salt
10 - 2 to 3 tablespoons water as needed for blending

→ Wraps and Fillings

11 - 4 large whole wheat or spinach tortillas
12 - 1 cup baby spinach leaves
13 - 1 cup shredded carrots
14 - 1 cup cucumber, julienned
15 - 1 small red bell pepper, thinly sliced
16 - 0.5 small red onion, thinly sliced
17 - 0.25 cup fresh parsley, chopped
18 - Salt and pepper to taste

# How-To Steps:

01 - In a food processor, combine chickpeas, sun-dried tomatoes, tahini, lemon juice, garlic, olive oil, smoked paprika, cumin, and salt. Blend until smooth, adding water as needed to reach a creamy consistency. Taste and adjust seasoning as desired.
02 - Lay a tortilla flat on a clean surface. Spread a generous layer of hummus over the center, leaving approximately 1 inch around the edges.
03 - Top hummus with spinach, carrots, cucumber, bell pepper, red onion, and parsley. Season with salt and pepper as desired.
04 - Fold in the sides of the tortilla and roll up tightly from the bottom to form a secure wrap.
05 - Repeat assembly process with remaining tortillas and fillings.
06 - Slice wraps in half and serve immediately, or wrap tightly in parchment paper or foil for storage.

# Expert Tips:

01 -
  • The hummus comes together in minutes and tastes like you spent way more time on it than you actually did.
  • It's naturally vegan and completely satisfying, which means everyone at your table can eat the same thing.
  • You can prep these in the morning and they stay fresh all day, making them perfect for work lunches or impromptu picnics.
02 -
  • Don't skip draining and rinsing your canned chickpeas, because that starchy liquid will make your hummus gluey instead of silky.
  • Toast your cumin in a dry pan for thirty seconds before adding it if you want the hummus to taste noticeably deeper and warmer, though this is optional.
03 -
  • Warm your tortillas for about ten seconds in a dry pan before assembling, as they become more flexible and are less likely to crack when you roll them.
  • If you find your hummus is too thick, add water one teaspoon at a time rather than a tablespoon at a time, because it's easier to control the consistency that way.
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