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Hummus Wraps with Grains and Greens

Nava Atlas

Hummus wrap

This hummus wrap is chock-full of flavor and a good use of leftover grains of all kinds. Once you have your grain cooked, the wrap comes together in minutes. The recipe also doubles easily. Serve with a simple potato dish, and/or fresh corn—these wraps go with most anything! Or, pair with a soup.

  1. Two 10-inch wraps, at room temperature
  2. 1/2 to 3/4 cup hummus, homemade or store-bought, or as needed
  3. 2 tablespoons hemp seeds or 1 tablespoon sesame seeds (optional)
  4. 1/2 cup or so cooked quinoa, brown rice, or black rice
  5. A big handful or two of mixed baby greens, shredded lettuce, baby arugula, or baby spinach
  6. 1 medium ripe fresh tomato, thinly sliced
  7. 1/2 medium firm ripe avocado, peeled and sliced
  8. Strips of sun-dried tomato, as desired, optional

Makes: 2 wraps; doubles easily

(I especially like this with Vegan Cream of Broccoli Soup.)

  • Place one wrap on a plate. Spread with about 1/4 cup hummus and sprinkle with hemp seeds, if desired.
  • Arrange half the quinoa down the center of the wrap. Put a big handful of leafy greens next to it on one side and half the tomato slices on the other.
  • Place half the avocado strips here and there, followed by a few strips of sun-dried tomatoes, if desired.
  • Tuck two ends over the fillings; then, starting from one end, roll tightly, making sure that the ends are kept tucked in and that everything remains snugly inside. Repeat with the second wrap.
  • Cut each wrap in half and eat out of hand.

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