Hummus and Sun-Dried Tomato Wrap

About the Recipe

Ingredients

Makes 2 Servings

hummus (1/2 cup)
whole-wheat tortillas (2)
sun-dried tomatoes (12)
sprouts (1 cup)
freshly ground black pepper (1/4 tsp.)
hot sauce (optional) (to taste)
shredded carrot or zucchini, optional (1/2 cup)

Directions

1. Prepare low-fat hummus recipe or use a low-fat hummus of your choice. If making your own, drain and rinse chickpeas. Place cooked chickpeas in a food processor or blender with 2 tablespoons fresh lemon juice, tahini, garlic (1/8 teaspoon garlic powder can be used instead of 1 clove fresh), and black pepper (for roasted red pepper version, add 1/2 cup or half of a water-soaked red pepper and cumin). Process until very smooth (about 1-2 minutes). If more liquid is needed, add more lemon juice or water. Garlic, cumin, and black pepper can be adjusted for personal taste preferences.

   Spread 1/4 cup of hummus over half of the tortilla. 

   
   
   

2. About 2 inches in from one of the edges, make a line of 6 sun-dried tomatoes, repeating with 1/2 cup of sprouts, and topping with 1/8 teaspoon black pepper.

   
   
   

3. Options: Pour hot sauce over the sprouts. Then shred 1/4 cup of zucchini and 1/4 cup of carrot with the large slats of a grater and place them between the sun-dried tomato and sprout layers for a great texture.

   
   
   

4. Roll the tortilla to make your wrap. Repeat the above assembly process for the second tortilla. Reserve extra hummus for future use.

   
   
   

Nutrition Facts