These tasty spinach hummus veggie wraps are delicious, good for you, and colorful! We are so lucky to live in a warm environment, where picnics in November or December are not unusual and we have festivals year ’round. So during Thanksgiving weekend this year, Mr. Key Lime and I had a very pleasant picnic in a nature preserve nearby. These wraps were on our menu, along with Fresh Crunchy Pasta Salad and Southern Tropical Fruit Tea. We also took along some Chopped Kale Cranberry Salad and Roasted Garlic with baguette rolls. Altogether, we were very well fed at our picnic!
To make the wraps, you can use any type of wrap you want. Gluten free wraps are now easily available at most grocery stores. I like to use spinach wraps, because the texture is the same as a wheat wrap, but with the added color. I line the wraps with hummus, sometimes store bought and sometimes homemade. You might like to try this oil-free hummus (with za’atar) recipe on your wraps.
Any vegetables that can be cut “long” may be used in these wraps. I cut my finished wraps into 2- or 3-inch segments, so the narrow slices of veggies need to be long enough that they aren’t falling out of the segments in small pieces. Along the same line of thinking, I keep the width of the veggie slices to about 1/4 inch, or no larger than 1/2 inch. In this recipe, I use cucumber (seeds removed), red onion, carrots, and bell pepper. The more colorful, the better!
Simply spread the hummus on one side of each entire wrap while it’s flat. Spread the hummus to within about 1/2 inch of the edge of the wrap. Then lay the sliced veggies end to end, keeping the slices of each kind of veggie together. I like to put two veggies side-by-side on the wrap, down the center in one direction. Then I put two more veggies right on top of the bottom veggies. This makes a sort of “square” rainbow of vegetables in the very center of the wrap. One or two more types of vegetable slices will fit into the wrap for up to six veggies. Greens can also be added: just line one side of the wrap with lettuce, spinach, arugula, or kale before wrapping up the veggies. Any seasonings (garlic powder, salt or pepper) can be added just before rolling up the wrap, too.