Vegan Sun-Dried Tomato Hummus Wraps (Printable Version)

Protein-packed Mediterranean wraps with creamy sun-dried tomato hummus and fresh crisp vegetables.

# 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

# Directions:

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 achieve a creamy consistency. Adjust seasoning to taste.
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 - Add spinach, carrots, cucumber, bell pepper, red onion, and parsley in layers. 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 the assembly and rolling process with remaining tortillas and filling ingredients.
06 - Slice wraps in half and serve immediately, or wrap tightly in parchment paper or foil for storage.

# Expert Suggestions:

01 -
  • The hummus tastes like you spent hours developing a complicated sauce, but it comes together in minutes.
  • It's naturally vegan and still manages to feel genuinely indulgent, not like you're settling for anything.
  • You can prep these ahead and they stay fresh, which means meal prep that doesn't feel like a chore.
02 -
  • Don't skip rinsing the chickpeas—it genuinely makes the difference between hummus that tastes creamy and hummus that tastes grainy.
  • If your wrap tears while rolling, just patch it with a piece of tortilla or accept the imperfection and eat it yourself instead of serving it.
03 -
  • Let your hummus sit at room temperature for a few minutes before serving—it tastes better and spreads more easily than cold hummus straight from the blender.
  • If you find yourself with leftover hummus, it keeps for five days in the fridge and is perfect for dipping vegetables or spreading on toast.
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