Vegan Wraps with Hummus

Enjoy tasty, hearty rainbow vegan hummus wraps for a lunchtime treat. Make this versatile, fast, easy recipe for vegan wraps in minutes and enjoy with your favorite dressing.

Course lunch, Snack

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 318kcal

Author Elena Szeliga

Cost $5

Equipment

Ingredients

For the wraps

1/2 cup purple cabbage shredded
2 carrots
1/2 red bell pepper
1/2 yellow bell pepper
1/2 avocado
4 whole grain wraps
7 oz or 200 g hummus see notes

For the tahini dressing

¼ cup tahini paste
1 tbsp lemon juice
1 tbsp maple syrup
1/2 tbsp sesame oil
1/4 tsp salt
1 tbsp water + more if needed (up to 1/4 cup)

Instructions

Prep the veggies

Prep and cut up your fresh veggies into thin strips. You can also go for thin strips or thicker chunks for more crunch. Alternatively, you can shred them.
Remember to peel the carrots and deseed your peppers.

Assemble the wraps

Spread your hummus (homemade or store-bought) onto the wrap. Put a generous layer over about half the wrap, leaving plenty of space to fold in the sides and roll it all up.
Next, layer up the veggies on top of the hummus. Don't be afraid to pile them up so you've got a really good-size wrap. But try not to cram so many in that you can't roll it up!
Now wrap! Watch the video for my effective but easy wrap technique, or keep reading for an overview.
Start by folding in the sides of your tortilla wrap, each about a third of the way across so they're close but don't touch. You should still see some of the fresh vegetables peeking out between the folded sides.
Next, keep the sides folded in with your fingers, and use your thumbs to lift and fold the bottom flap up and partially over the sides. Then continue to wrap tightly until the wrap is a neat, secure little bundle with no visible filling.
And lastly, slice it in half so you've got two beautiful vegan (and vegetarian) wraps ready to eat.

Make the tahini dressing

Add tahini paste, maple syrup, lemon juice, sesame oil and salt in a cup of a food processor or blender and pulse until smooth. Gradually add water until it reaches the right consistency. Enjoy the wraps with the sauce!

Video

Notes

Cook's Tips

This delicious vegan wrap takes minutes to make and is packed with fiber, plant-based protein, and other nutrients. It makes for a great take along lunch or snack to look forward to.
Use store-bought hummus for a faster option or homemade hummus if you are not short in time.
To prep the veggies, cut them into thin strips. You can also go for thin strips or thicker chunks for more crunch. Alternatively, you can shred them.
Peel the carrots, unless they are organic.
Deseed your peppers to avoid bitter taste.
Make a double batch of the tahini dressing, and serve it with buddha bowls, zucchini fritters, falafel, salads, sandwiches, or pretty much any savory recipe.
Check these posts for more vegan wraps ideas and vegan sandwiches collection.

Recipe Variations

Switch up the veggies you use: add leafy greens, salad onions, cucumbers, tomatoes, or bean sprouts. Skip the bell pepper and throw in some broccoli slaw.
Use a different hummus, like this beautiful beetroot hummus. It goes great in a vegan wrap or as a dip for veggie sticks.
Feel free to use any vegan wrap - plain, wholegrain, beetroot, or sweet potato wraps. Another option would be to make your own simple whole wheat tortilla wraps or go for corn tortillas if you prefer a gluten-free option.
Change the dressing for a different flavor profile: use avocado dressing, roasted garlic dressing, baba ghanoush or vegan mayo instead of the tahini dressing.
You could also warm the wraps and/or the dressing, and even steam or sautée the vegetables with seasonings of your choice. Then if you serve some boiled rice or other grains on the side, you've got a really hearty, satisfying meal.

Nutrition