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Beet and Carrot Hummus Wraps

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  • Author: She Likes Food
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.shelikesfood.com/beet-and-carrot-hummus-wraps/