Free recipe
Hummuscrunch wrap
A creamy layer, crisp vegetables and one good fold. Use a soft tortilla that is ready to eat without heating.
- No cook
- 1 serving
- Fridge needed
- US cups and spoons
What goes in
Ingredients
- 1 ready-to-eat 10-inch wheat tortilla
- 3 tbsp ready-to-eat hummus with tahini
- 1/3 cup chopped cucumber (50 g)
- 1/3 cup ready-to-eat shredded carrot (40 g)
- 1/2 cup ready-to-eat baby spinach (15 g)
What you’ll use
- Plate, spoon, knife and chopping board.
- Measuring cups and a tablespoon measure.
Use a microwave only if your residence allows one.
How to make it
- 1
Get everything ready
Check the tortilla is ready to eat without heating. Slice the washed cucumber into thin sticks. Have the carrot and spinach beside you.
- 2
Spread a soft layer
Lay the tortilla flat. Spread the hummus over the middle, leaving a clear border about 1 inch wide around the edge.
- 3
Keep the filling together
Lay the spinach, carrot and cucumber across the lower middle. Keep the border clear. A compact strip is easier to fold than a pile.
- 4
Fold, tuck and roll
Fold both sides inward, bring the bottom over the filling, then roll away from you. Place seam side down. Eat now or refrigerate promptly.
Roommate tip: If the tortilla tears, the meal is still yours to enjoy. Serve it open and note what made folding difficult.
Good to know
- Contains wheat and sesame in this exact version.
- Check tortilla and hummus labels for other allergens.
- Keep hummus and prepared vegetables refrigerated. Make this wrap close to eating time for better texture. Follow package directions for unused ingredients.
- Keep chilled ingredients at 40°F (4°C) or colder. Wash your hands and rinse fresh produce first.
