Spring is officially here, which calls for fresh veggies, bright citrus and easy lunches that can be eaten outdoors. These Beet and Carrot Hummus Wraps have all of those things and more. They’re packed with flavor and easy to assemble. Make the veggie salad ahead of time and you can enjoy a fresh wrap each day. Serve with fruit and crackers for a balanced work lunch.
It is officially spring now and lately it’s starting to really feel like it. We have been known to get snow as late as May, here in Santa Fe, but these current warm temps make it feel like winter is truly over. I’ve started doing a little bit of outdoor garden prep and it has had me craving my favorite refreshing shredded beet salad. These Beet and Carrot Wraps are heavily inspired by that salad, and really hit the spot. Get into the spirit of spring with this colorful vegetarian lunch.
Why You’ll Love These Colorful Wraps
- Fresh and flavorful – These veggie filled wraps are packed with flavor and perfect to enjoy for lunch, now that the weather is heating up. The raw beets and carrots get grated and tossed into a vinegar based dressing, which gives them a nice fresh bite. Use a flavored hummus for even extra flavor.
- Packed with healthy ingredients – These wraps are great for a healthy lunch that won’t leave you feeling tired and sluggish. They’re packed with beets, carrots, greens and hummus, which all provide important nutrients to our bodies, including: fiber, protein, antioxidants, vitamin C and potassium.
- Easy to assemble – I like to prepare the beet and carrot salad ahead of time, so each morning I can easily assemble one of these wraps to take for lunch. This way, you can easily enjoy fresh wraps all week long.
Hummus Wrap Recipe Tips
- Heat up the tortilla – Packaged tortillas usually need to be quickly heated up before using them for wraps. Most aren’t super flexible, so they can easily rip while trying to fold them. I usually heat mine up either in the microwave for about 15 seconds, or in a pan on the stovetop with some cooking spray.
- Roll tightly – It’s important to roll up the wrap as tightly as you can. Otherwise, the ingredients are more likely to fall out and make a big mess. You can also fit more ingredients in if you roll things tightly.
- Don’t overfill – It can be hard to resist adding tons of ingredients to wraps, but it’s usually best not to overfill them too much. Overfilling can lead to tears in the wrap, or things falling out when you’re trying to wrap it up.
- How to prep ahead of time – I like to prepare the carrot and beet salad ahead of time and store it by itself in the refrigerator. You can then easily and quickly throw together a fresh wrap each morning. Just add on the hummus and roll up. This way they will taste better and won’t get soggy.
Beet and Carrot Hummus Wrap Recipe Ingredients
- Wraps – I usually just use an extra large, burrito sized, tortilla to make my wraps. You can use white, whole wheat, spinach or anything else you enjoy.
- Hummus – I usually use a plain or roasted garlic hummus for this recipe, because it allows the flavors of the carrot and beet to stand out, but any flavor can be used.
- Greens – I always like to add a few greens to these wraps. You can use arugula, spinach, kale or spring mix. I used arugula this time because it has a nice peppery bite that goes well with the beets and goat cheese.
- Goat Cheese – Goat cheese adds great flavor, as well as a little bit of protein. I like to buy a log of it, let it soften to room temperature and then spread it on the tortilla, but crumbles will also work. Feta cheese can be substituted, if needed.
- Carrot + Beet Salad – The fresh carrot and beet salad is made using grated beets and carrots, sliced red onion and a vinegar citrus based dressing that is easy to throw together. I also add toasted sunflower seeds for crunch and fresh dill for flavor and color.
How To Make Veggie Hummus Wraps
- Grate the carrot and beet on the large side of a box grater. This step is optional, but I like to place the grated veggies on a clean kitchen towel and then use my hands to squeeze as much liquid out as I can. This will allow for less soggy wraps.
- To a large mixing bowl, add all of the dressing ingredients. Whisk until completely combined, and then add in the grated beets, grated carrots, sliced red onion, chopped dill and sunflower seeds. Mix together well, and set aside. This salad can be made up to 4 days in advance.
- Heat up the tortilla, if needed, and lay on a flat surface. Spread about 1 oz of softened goat cheese in the middle of the tortilla and then top with 1/4 cup of hummus. Next, top with about 1/2 cup of the beet and carrot salad and a handful of fresh arugula.
- Carefully fold the sides of the tortilla in and then roll up as tightly as you can. This step is optional, but I like to place my wrap, seam side down, in a hot pan, for a minute or two, until toasted. This helps seal everything in a little better. Slice wrap in half and enjoy with a side of fresh fruit for a balanced lunch.
Recipe Frequently Asked Questions
- Make this recipe gluten free by using a gluten free tortilla. You may have to warm it up before trying to roll it up, so it doesn’t tear.
- Make this recipe vegan by using a vegan goat cheese substitute.
- What flavor of hummus should be used? I kept mine pretty simple and used a roasted garlic hummus, but you can use whatever flavor you prefer.
- How long do leftover wraps last for? The spring greens are likely to get pretty wilted after just being stored for a few hours in the refrigerator, but the other ingredients should stay good for about 3-4 days. I prefer to make the carrot and beet salad ahead of time and then assemble fresh wraps each morning, if possible.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Vegetarian Wraps?
Black Bean Wraps with Chipotle Tahini Sauce
Roasted Vegetable Hummus Wraps with Feta
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Beet and Carrot Hummus Wraps
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Spring is officially here, which calls for fresh veggies, bright citrus and easy lunches that can be eaten outdoors. These Beet and Carrot Hummus Wraps have all of those things and more. They’re packed with flavor and easy to assemble. Make the veggie salad ahead of time and you can enjoy a fresh wrap each day. Serve with fruit and crackers for a balanced work lunch.
Ingredients
Scale
Dressing
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 teaspoon pure maple syrup
- 1 teaspoon dijon mustard
- 1–2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Carrot Beet Salad
- 2 cups shredded raw beets
- 2 cups shredded carrots
- 1/2 cup thinly sliced red onion
- 1 tablespoon chopped fresh dill
- 1/4 cup toasted sunflower seeds, or other seed/nut of choice
For Each Wrap
- 1 large tortilla, or wrap
- 1 oz softened goat cheese, about 2 tablespoons
- 1/4 cup plain, or flavored hummus
- Heaping 1/2 cup carrot and beet salad
- Small handful fresh greens, like arugula, spinach or spring mix
Instructions
- Grate the carrot and beet on the large side of a box grater. This step is optional, but I like to place the grated veggies on a clean kitchen towel and then use my hands to squeeze as much liquid out as I can. This will allow for less soggy wraps.
- To a large mixing bowl, add all of the dressing ingredients. Whisk until completely combined, and then add in the grated beets, grated carrots, sliced red onion, chopped dill and sunflower seeds. Mix together well, and set aside. This salad can be made up to 4 days in advance.
- Heat up the tortilla, if needed, and lay on a flat surface. Spread about 1 oz of softened goat cheese in the middle of the tortilla and then top with 1/4 cup of hummus. Next, top with about 1/2 cup of the beet and carrot salad and a handful of fresh arugula.
- Carefully fold the sides of the tortilla in and then roll up as tightly as you can. This step is optional, but I like to place my wrap, seam side down, in a hot pan, for a minute or two, until toasted. This helps seal everything in a little better. Slice wrap in half and enjoy with a side of fresh fruit for a balanced lunch.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No Cook
- Cuisine: American
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