Food & Cooking Recipes Lunch Recipes Hummus and Vegetable Wrap Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2022 Print Rate It Share Share Tweet Pin Email 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. Ingredients 2 flour tortillas (10-inch) ⅔ 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 Directions 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. 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.) Rate it Print