Rainbow Veggie and Hummus Healthy Wrap

• 4 whole wheat or gluten-free large tortillas (8-inch)
• 1 cup hummus (store-bought or homemade)
• 1 cup shredded carrots
• 1 medium cucumber, thinly sliced lengthwise
• 1 medium red bell pepper, thinly sliced
• 1 cup baby spinach leaves
• 1/2 cup purple cabbage, thinly shredded
• 1 small avocado, sliced
• 2 tablespoons lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley (optional)
• Salt to taste

Instructions

1. Lay out all tortillas flat on a clean surface or cutting board.
2. Spread about 1/4 cup of hummus evenly over each tortilla, leaving a small border around the edges to avoid overflow when rolling.
3. In a medium bowl, gently toss shredded carrots, cucumber slices, red bell pepper slices, baby spinach, and shredded cabbage with lemon juice, black pepper, garlic powder, and a pinch of salt to enhance flavor.
4. Divide the tossed vegetables evenly among the four tortillas, placing them in a line down the center of each tortilla for easier rolling.
5. Top the vegetables in each wrap with sliced avocado and sprinkle with chopped fresh parsley for a fresh herbal note, if using.
6. Carefully roll each tortilla tightly from one edge over the filling, folding in the sides as you roll to create a secure wrap.
7. Cut each wrap diagonally in half for easier handling and kid-friendly serving.
8. Serve immediately or wrap tightly in plastic wrap and refrigerate up to 4 hours for a fresh, on-the-go meal.

Chef tips

• For a creamier texture, use flavored hummus like roasted red pepper or garlic hummus.
• To keep the wrap from getting soggy, pat sliced vegetables dry and add avocado last just before serving or rolling.
• Substitute spinach with baby kale or romaine lettuce if preferred for different texture or taste.
• To make this vegan and gluten-free, ensure the tortillas are gluten-free and the hummus contains no dairy.