Vegan Veggie Wrap With Hummus

1. 1
   prep · ~5 min

   Prep the vegetables.

   1.Julienne the carrot into thin matchsticks.

   2.Thinly slice the cucumber into rounds.

   3.Thinly slice the bell pepper into strips.

   4.Thinly slice the red onion.

   5.Shred the lettuce.
2. 2
   mix · ~1 min

   Make the lemon-herb dressing.

   1.In a small bowl, combine 1 tbsp lemon juice and 1 tbsp olive oil.

   2.Add 1 pinch salt and 1 pinch black pepper.

   3.Whisk with a fork until emulsified.
3. 3
   mix · ~3 min

   Make the hummus.

   1.Add cooked chickpeas, tahini, 2 tbsp lemon juice, minced garlic, cumin powder, 1 pinch salt, 1 tbsp olive oil, and ice cubes into a food processor.

   2.Blend until smooth and creamy, scraping down the sides as needed (2-3 minutes).

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

   TIPThe ice cubes whip air into the hummus, making it incredibly light and fluffy.
4. 4
   assemble · ~5 min

   Assemble the wraps.

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

   2.Spread 2-3 tablespoons of hummus down the center of each tortilla.

   3.Layer shredded lettuce, carrot, cucumber, bell pepper, and red onion on top of the hummus.

   4.Drizzle the lemon-herb dressing over the vegetables.

   TIPDon't overfill — leave a 2-inch border on both sides so the wrap can close cleanly.
5. 5
   assemble · ~2 min

   Fold the wraps tightly.

   1.Fold the bottom edge of the tortilla up and over the filling.

   2.Fold in both sides, then roll forward tightly.

   3.Cut each wrap in half diagonally.

   TIPRoll tightly enough that the wrap holds its shape but not so tight that it tears.
6. 6
   serve

   Serve immediately or wrap in parchment paper for a portable meal.

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