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.
| Prep Time | 10 minutes |
| Servings |
full wraps before cutting
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- 2 9-inch round spinach wraps
- 1/2 cup hummus
- 2 large carrots peeled
- 1 cucumber peeled, seeds removed
- 1/2 large red bell pepper
- 10 large outer rings red onion
Ingredients
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- Spread the hummus on one side of each spinach wrap, coming within about 1/2 inch of the outer edge.
- Cut the carrots, cucumber, red bell pepper and red onion into long narrow strips, about 1/4 inch wide.
- Line two of the vegetables down the center of each wrap, top to bottom, with the vegetables side by side. Add the next two vegetables on top of the bottom vegetables. Add any other additional vegetables, keeping them bundled somewhat in the center of the wrap.
- If adding greens to the wrap, line the first side you will wrap with the greens at this point. Add any seasoning you might want.
- Roll one side (the side with greens, if using) over the top of and around the veggies as tightly as possible. Then wrap the other side around.
- Cut each wrap in half, or cut each wrap into 3 to 5 segments. You can get up to 10 small wraps with this recipe. If the outer edges of an of the small wraps start to peel away, a toothpick can be inserted into each to hold it together.
- Serve immediately or refrigerate for a few hours. Leftovers are okay if refrigerated for 1 to 2 days, though the outer wrap may start to become slightly soggy.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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