Hummus and Vegetable Wrap


Our take on a simple vegetarian wrap elevates the dish to new heights. Hummus and thinly sliced avocado impart a rich and creamy texture, while a mound of bell pepper, tomatoes, and alfalfa sprouts provide a welcome crunch. All of the ingredients are assembled into a tortilla for a simple, portable lunch.


  • 2 flour tortillas (10-inch)

  • cup hummus

  • 1 yellow bell pepper (ribs and seeds removed), thinly sliced

  • 2 plum tomatoes, halved, seeded, and thinly sliced

  • 1 cup alfalfa sprouts

  • ½ avocado, pitted and thinly sliced

  • Coarse salt and ground pepper


  1. Lay tortillas on a work surface. Dividing evenly, spread each one with hummus, leaving a 1-inch border all around. In center of each tortilla, mound bell pepper, tomatoes, sprouts, and avocado; season with salt and pepper.

  2. Fold side of tortilla closest to you over filling. Fold right and left sides in toward center, and tightly roll up tortillas. (To store, refrigerate, wrapped in plastic or waxed paper, up to 1 day.)

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