Ingredients:

  • 1 large (10-inch) flour or whole wheat tortilla (60g)
  • 1/2 cup (120g) classic or roasted garlic hummus
  • 1/2 cup (50g) shredded carrots
  • 1/2 cup (60g) sliced cucumber
  • 1/2 cup (30g) thinly sliced red cabbage
  • 1/4 cup (15g) baby spinach or arugula
  • 2 tbsp (20g) sliced kalamata olives
  • 1 tbsp (15g) thinly sliced red onion
  • 1 tsp (5ml) fresh lemon juice
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Wash all vegetables thoroughly. Slice the cucumber and red onion into thin matchsticks. Shred the carrots and cabbage finely.
  2. Lay the tortilla flat on a board. Spread the hummus in a velvety, even layer across the entire surface, leaving only a 1/2-inch border at the edges. Drizzle the lemon juice over the hummus and add a pinch of salt and pepper.
  3. In the center of the wrap, layer ingredients in this order: spinach, shredded cabbage, carrots, cucumbers, olives, and red onion. Keep the filling concentrated in the middle third of the tortilla.
  4. Fold the left and right sides of the tortilla inward by about 1 inch. While holding the sides down, tightly roll the tortilla from the bottom up, applying gentle pressure to ensure a compact cylinder.