Easy Veggie Wrap
This veggie wrap recipe is packed with flavor! Colorful vegetables and hummus make a satisfying, healthy lunch idea.
- Prep
- 15 min
- Total
- 15 min
- Yield
- 2
Ingredients 16
- 15 -ounce can chickpeas, drained and rinsed
- 1 rib celery, thinly sliced
- 2 green onions, thinly sliced
- 3 tablespoons mayonnaise (or vegan mayo)
- ½ tablespoon Dijon mustard
- ½ tablespoon apple cider vinegar
- ½ teaspoon celery seed
- ¼ teaspoon kosher salt
- ½ cup hummus, chive and onion cream cheese spread, or other spread*
- 1 carrot, shredded
- 1/4 red cabbage, sliced
- 1/2 red pepper, sliced
- 1 cup chopped lettuce
- 1 handful jarred sliced pepperoncini (optional)
- Optional: sliced or shredded cheese
- 2 burrito size tortillas (at least 10-inch; smaller tortillas do not work)
Method 4
- 01
In a medium bowl, smash the chickpeas with a fork. Mix in the chopped celery and green onions, mayonnaise, Dijon mustard, apple cider vinegar, celery seed, and kosher salt . Taste and adjust salt or add freshly ground black pepper if desired.
- 02
Spread the hummus or flavored cream cheese onto the center of each tortilla, leaving a 1-inch border all the way around. Add a layer of the chickpea mixture, half in each of the tortillas. Place an even layer of carrot, red cabbage, red pepper, chopped lettuce, and pepperoncini on top. (Add shredded cheese or cheese slices if desired.)
- 03
Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. Slice the wrap in half.
- 04
Eat immediately, or wrap it up in parchment or wax paper for storage and refrigerate until serving, up to 1 day. (Do not wrap in plastic, or the wrap becomes soggy.)
Provenance
- recipe-clones/acouplecooks-data
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