Veggie Spinach Wraps with Hummus

Why Make This Recipe

There’s a reason I have been making these Spinach Wraps with Hummus and Vegetables over and over! Well, more than one reason actually! There are several actually!

• They are high in plant-based protein. Coming in at 13 grams protein per veggie wrap, they are a great source of meatless protein.
• They each have two cups of raw veggies in each serving!
• They are totally customizable! I have been enjoying this combo of spinach, sprouts, carrots and onions with the hummus, but you can totally mix it up depending on the veggies you have in your refrigerator.
• They are super fast! It takes about 5 minutes of time to whip up a batch of them thanks to purchased hummus.
• They are easy to make and require only very basic cooking skills, so they are great for beginners and even kids. Shredding the carrots is seriously the hardest part of making these, which is let’s be honest, not hard at all! And if you buy pre-shredded carrots, then they’re even easier!
• They can be made ahead so they are great to make when you don’t have a lot of time at lunch or dinner or want to pack to bring to school or the office.
• They’re handheld, so they make a great meal on the go!
• Hummus is made with chickpeas which are healthy legumes that can help regulate blood sugar, lower your risk for certain diseases and boost your bone health.
• These Veggie Spinach Wraps are also high in fiber which is important for gut health, heart health and satiety.
• Finally, if you get sick of these as written (I haven’t yet and I have been eating them several times a week for a month straight) you can use different flavors of hummus, wraps or fillings to totally change the way they taste. I have more suggestions below!

Key Ingredients

Spinach Wraps

Look for large 9 1/2-inch wide spinach flour tortillas or wraps. To keep the overall calories in check, try to find a brand where they are about 200 calories and have at least 5 grams of protein each. You can also use a lower carb/high fiber alternative if you prefer. These “carb smart” wraps are often made with additional fiber.

I have been using the Mission Spinach Herb wraps lately and find that their soft and pliable texture makes it really easy to wrap them up even though they are loaded to the gills with spinach and veggies.

Hummus

I am a total hummus lover and keep it on hand at all times. Feel free to use your favorite brand of purchased hummus or you can make your own. Here are a few of our varieties of homemade hummus:

• Roasted Garlic Hummus: made with plenty of lemon and rich slow roasted garlic cloves.
• Roasted Red Pepper Hummus: better than store-bought and made with freshly roasted red pepper
• Black Bean Hummus: a Southwest twist on traditional hummus with a little kick
• Super Green Edamame Hummus: bright green and packed with nutrients!
• Cauliflower Hummus: Made without chickpeas for non-legume eating folks

Hummus can be made up to one week in advance. Keep refrigerated in an air-tight container.

If making a batch of 4 wraps (1x this recipe) you will need an entire 10-ounce container of purchased hummus.

Spinach and Veggies

These roll-ups are bursting with fresh veggies. I used a combination of fresh spinach, shredded raw carrots, creamy avocado, sprouts and thinly sliced red onion in these, but you can sub in another combination of veggies if you prefer another option.

Seasonings

I have been obsessed with Everything Bagel Seasoning. I put it on my eggs and breakfast pitas and even shake it over salads among other uses. It is made up of classic bagel toppings used for Everthing Bagels including dried garlic chips, sesame seeds, poppy seeds and dried onion. There are many brands on the market now. Some don’t say the word bagel on them, but they are essentially the same.

If you don’t happen to have it you can omit it, or sprinkle on another seasoning blend of choice.

I also like to sprinkle on a little coarse sea salt to make the flavors pop a bit.

How To Make Veggie & Hummus Spinach Wraps

Step 1: Spread Hummus & Season

Wash the spinach in cold water and spin dry in a salad spinner. Peel and grate the carrot and thinly slice the onion. Lay the tortillas on work surface. Spread the hummus on the tortillas, dividing evenly. Sprinkle with salt and everything bagel seasoning. 

Step 2: Top with Spinach and Veggies

Pile the spinach, avocado, carrots, onion, carrots and sprouts on the tortillas. I try to keep the veggies piled in a line. This will make it easier to wrangle all the veggies as you wrap them up.

Step 3: Roll Up The Wraps

Next, wrap the veggies in the tortillas and seal the edge shut with the hummus. Set them seam side down so they stay rolled up. When I do this, I try to squeeze the veggies with the wrap so that they get rolled-up tightly. Cut the spinach wraps in half before serving.