Turkey Hummus and Avocado Wrap

1. 1
   prep · ~3 min

   Make the hummus.

   1.In a food processor, combine chickpeas, tahini, 2 tablespoons lemon juice, garlic, olive oil, cumin powder, and salt.

   2.Add 2 ice cubes and blend until smooth and creamy, scraping down sides as needed (2-3 minutes).

   3.If too thick, add 1 tablespoon cold water at a time until desired consistency is reached.

   TIPThe ice cubes whip air into the hummus, making it lighter and creamier than using water alone.
2. 2
   prep · ~2 min

   Slice the avocado.

   Cut avocados in half, remove pits, and thinly slice each half. Drizzle remaining 1 tablespoon lemon juice over slices to prevent browning.

3. 3
   prep · ~3 min

   Prep the vegetables.

   Thinly slice cucumber, bell pepper, and tomato. Shred the lettuce.

4. 4
   assemble · ~4 min

   Assemble the wraps.

   1.Warm tortillas on a dry skillet for 20 seconds per side or microwave for 15 seconds to make them pliable.

   2.Spread 2-3 tablespoons hummus across the center of each tortilla, leaving a 1-inch border at the edges.

   3.Layer turkey slices, avocado, cucumber, bell pepper, tomato, and shredded lettuce over the hummus.

   TIPDon't overfill — leave space to fold. A tight wrap holds together better and is easier to eat.
5. 5
   assemble · ~2 min

   Roll the wraps tightly.

   Fold the sides in first, then roll from the bottom edge up, tucking firmly as you go. Cut each wrap in half diagonally.

   TIPFor meal prep, wrap tightly in parchment paper, then foil. The parchment keeps the tortilla from getting soggy.
6. 6
   serve

   Serve immediately or pack for lunch.

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