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Sandwiches & wraps

Hummus Carrots and Greens Wraps
Store-bought hummus works too, but homemade hummus, with the zing of fresh squeezed lemon juice, is phenomenal. Recipe may be halved.
1 (16 oz.) cans chickpeas, (also called garbanzo beans), drained and rinsed
1/2 cup water
5 Tbsp. fresh lemon juice (from about 2 lemons)
1/4 cup olive oil
2 Tbsp. Tahini (sesame paste)
8 (8-inch) whole wheat tortillas
3 carrots, peeled and shredded (about 2 cups)
1 (5 oz.) Nature's Place Organic Spring mix
1 cup shredded part-skim mozzarella
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Hummus Carrots and Greens Wraps

Hummus Carrots and Greens Wraps

Hummus Carrots and Greens Wraps
  • Servings:Serves 8
  • Prep Time:8 minutes
  • Cook Time:20 minutes
1. In a blender or food processor, puree chickpeas, water, lemon juice, and tahini. With machine running, add olive oil and continue pureeing until silky smooth, about 45 to 60 seconds. May be prepared a day in advance and stored, refrigerated, in an airtight container.
2. Assemble sandwiches. On each tortilla, spread 2 Tbsp. hummus slightly below the center, keeping the sides clear. Top hummus with 1/4 cup shredded carrots, 1/2 cup spring mix, and 2 Tbsp. shredded cheese. Roll the bottom of the tortilla over the ingredients. Fold sides in and finish rolling up tortilla. Slice diagonally. If packing for lunch, wrap in foil, or serve immediately.
Source: Hannaford fresh Magazine, September - October 2009