Ingredients:

  • 4 large whole-grain or spinach tortillas
  • 1 cup of fresh spinach leaves, washed and dried
  • 1 cup of shredded carrots
  • 1 cup of cucumber, thinly sliced
  • 1 cup of bell peppers, sliced
  • 1 cup of cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1 can (15 oz) of chickpeas, drained and rinsed
  • 1/4 cup of tahini
  • 2 tablespoons of lemon juice
  • 2 tablespoons of olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • Water, as needed for smooth consistency

Instructions:

  1. In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, salt, and pepper.
  2. Blend until smooth, scraping down the sides as necessary. If the hummus is too thick, add water one tablespoon at a time until your desired consistency is reached.
  3. While the food processor is running, wash the spinach, shred the carrots, slice the cucumber, bell peppers, and halve the cherry tomatoes.
  4. Place a tortilla on a clean surface or plate. Spread a generous layer of hummus over the tortilla.
  5. Evenly distribute the spinach, shredded carrots, cucumber slices, bell pepper strips, cherry tomatoes, and avocado slices on top of the hummus.
  6. Carefully roll the tortilla tightly, tucking in the sides as you go to secure the filling.
  7. Once rolled, slice each wrap in half diagonally. Arrange on a platter and serve immediately or store in an airtight container in the refrigerator for later.