Recipe
Main Dish
Hummus and Veggie Wrap
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-inch) wheat or whole grain tortilla | ||
| ¼ c. Toasted Walnut Hummus or prepared hummus | ||
| ¼ c. sliced lettuce or baby spinach leaves | ||
| 2 tbsp. chopped toasted California walnuts | ||
| 2 tbsp. chopped roasted red bell peppers | ||
| 2 tbsp. coarsely shredded carrot | ||
| 8 8 very thin peeled cucumber slices |
Directions
- Place tortilla on a flat surface and spread hummus over 2/3 of the tortilla, leaving the top 1/3 uncovered.
- Top hummus evenly with lettuce or spinach, walnuts, bell peppers, carrots and cucumber.
- Roll up tightly, starting at the bottom. Wrap tightly with plastic wrap and refrigerate until ready to eat.
- Tip: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 0mg
- Sodium: 410mg
- Total Carbohydrates: 37g
- Protein: 12g
Recipe Source:
adapted from California Walnuts, http://www.walnuts.org/cooking-with-walnuts/recipes/hummus-and-veggie-wraps/