Spinach Hummus Veggie Wraps
These nutritional wraps are super easy, fresh and crunchy, and full of goodness!
Servings Prep Time
2full wraps before cutting 10 minutes
Servings Prep Time
2full wraps before cutting 10 minutes
  1. Spread the hummus on one side of each spinach wrap, coming within about 1/2 inch of the outer edge.
  2. Cut the carrots, cucumber, red bell pepper and red onion into long narrow strips, about 1/4 inch wide.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

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