Rainbow Veggie & Hummus Healthy Wrap

• 2 large whole wheat or spinach tortillas (10-inch)
• 1/2 cup hummus (store-bought or homemade)
• 1 medium carrot, julienned
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced cucumber
• 1/2 cup shredded purple cabbage
• 1/4 cup fresh baby spinach leaves
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon lemon juice
• 1 teaspoon tahini
• 1/2 teaspoon honey or maple syrup
• Salt and black pepper to taste
• Fresh parsley or cilantro leaves for garnish

Instructions

1. In a small bowl, whisk together the lemon juice, tahini, honey or maple syrup, and a pinch of salt and black pepper until smooth. Set aside.
2. Lay the tortillas flat on a clean surface. Spread about 1/4 cup of hummus evenly over each tortilla, leaving a 1-inch border around the edges to prevent spillage.
3. Arrange the sliced carrots, red bell pepper, cucumber, shredded cabbage, and baby spinach evenly over the hummus layer on each tortilla.
4. Drizzle half of the lemon-tahini dressing over the veggies on each wrap.
5. Sprinkle crumbled feta cheese evenly if using, then add fresh parsley or cilantro leaves on top for extra freshness.
6. Starting from one edge, gently roll each tortilla tightly into a wrap, folding in the sides as you go to secure the filling inside.
7. Slice each wrap diagonally in half and serve immediately or wrap tightly in foil or parchment paper for an on-the-go meal.

Chef tips

• For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.
• If you don’t have tahini, you can double the hummus or use a creamy nut butter like almond butter for a different flavor twist.
• Julienne the vegetables uniformly for easier rolling and a balanced bite in every mouthful.
• Store leftover dressing separately and add just before eating to prevent the wrap from becoming soggy.