Nava Atlas
This hummus wrap is chock-full of flavour 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 almost anything! Or, pair with a soup.
Makes: 2 wraps; doubles easily
2 tortilla wraps, at room temperature
120–180g hummus, homemade or store-bought, or as needed
2 tbsp hemp seeds or 1 tbsp sesame seeds (optional)
90g cooked quinoa, brown rice, or black rice
A big handful or two of mixed baby greens, shredded lettuce, baby rocket, or baby spinach
1 medium ripe fresh tomato, thinly sliced
1/2 medium firm ripe avocado, peeled and sliced
Strips of sun-dried tomato, as desired, optional
This hummus wrap is chock-full of flavour 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 almost anything! Or, pair with a soup.
Makes: 2 wraps; doubles easily
1. Place one wrap on a plate. Spread with hummus and sprinkle with hemp seeds, if desired.
2. Arrange half the quinoa down the centre of the wrap. Put a big handful of leafy greens next to it on one side and half the tomato slices on the other.
3. Place half the avocado strips here and there, followed by a few strips of sun-dried tomatoes, if desired.
4. 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.
5. Cut each wrap in half and eat out of hand.
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