Vegan Sun-Dried Tomato Hummus Wraps (Printable)

Protein-packed Mediterranean wraps with creamy sun-dried tomato hummus and fresh vegetables, ready in 20 minutes.

# What You Need:

→ Sun-Dried Tomato Hummus

01 - 1.5 cups canned chickpeas, drained and rinsed
02 - 0.5 cup sun-dried tomatoes packed in oil, drained
03 - 2 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 2 tablespoons olive oil
07 - 0.25 teaspoon smoked paprika
08 - 0.25 teaspoon ground cumin
09 - 0.5 teaspoon salt
10 - 2 to 3 tablespoons water as needed

→ Wraps and Fillings

11 - 4 large whole wheat or spinach tortillas
12 - 1 cup baby spinach leaves
13 - 1 cup shredded carrots
14 - 1 cup cucumber, julienned
15 - 1 small red bell pepper, thinly sliced
16 - 0.5 small red onion, thinly sliced
17 - 0.25 cup fresh parsley, chopped
18 - Salt and pepper to taste

# Steps:

01 - In a food processor, combine chickpeas, sun-dried tomatoes, tahini, lemon juice, garlic, olive oil, smoked paprika, cumin, and salt. Blend until smooth, adding water as needed to reach a creamy consistency. Taste and adjust seasoning as desired.
02 - Lay a tortilla flat on a clean work surface. Spread a generous layer of hummus over the center of the tortilla, leaving approximately 1 inch around the edges.
03 - Top the hummus with spinach, carrots, cucumber, bell pepper, red onion, and parsley. Season with salt and pepper if desired.
04 - Fold in the sides of the tortilla and roll up tightly from the bottom to form a compact wrap.
05 - Repeat the assembly and rolling process with the remaining tortillas and fillings.
06 - Slice wraps in half and serve immediately, or wrap tightly in parchment paper or foil for later consumption.

# Expert Advice:

01 -
  • Zero cooking time means you can assemble lunch even on mornings when your coffee hasn't kicked in yet.
  • The hummus tastes intentional and restaurant-quality, but it's honestly just chickpeas and a few pantry staples swirled together.
  • These wraps travel beautifully, which makes them secretly perfect for meal prep or impromptu picnics.
02 -
  • If your hummus comes out too thick, resist the urge to add a lot of water at once—add it slowly, because you can always make it creamier but you can't undo it.
  • The vegetables release a little moisture as they sit, so if you're making these hours ahead, pat everything dry before assembling and consider keeping the hummus separate until the last moment.
03 -
  • Toast your tortillas lightly in a dry skillet before filling them—they become more pliable and develop this subtle warmth that makes the whole wrap feel more cohesive.
  • If you're ever caught with hummus that's a touch too thick, a squeeze of lemon juice actually thins it faster than water does and adds flavor at the same time.
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