Vegan hummus and veggie wrap

Vegan hummus and veggie wrap with wholemeal tortillas, hummus, pepper, carrot, red cabbage and lamb's lettuce – quick to make, crunchy and good for every day.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 400 kcal per serving
• Protein: 12 g
• Fat: 12 g
• Carbs: 60 g

Ingredients

• 2 wholemeal tortillas
• 100 g hummus
• 1 carrot
• 50 g red cabbage
• 50 g lamb's lettuce
• 1 pepper

Method

You’ll need: chopping board · knife · sieve

1. Deseed the pepper and cut it into thin strips. Peel the carrot and shave it into thin ribbons or fine sticks.
2. Cut the red cabbage into very thin strips and wash the lamb's lettuce thoroughly. Leave everything to drain briefly so the wrap doesn't go soggy later.
3. Lay the wholemeal tortillas on the work surface and spread evenly with hummus. Leave a little space at the edge.
4. Divide the pepper, carrot, red cabbage and lamb's lettuce down the middle of the tortillas. Keep the filling fairly compact so the wraps roll up neatly.
5. Fold the bottom edge slightly over the filling and roll the tortillas up tightly. If needed, wrap them briefly in paper or a beeswax wrap so they hold better.
6. Cut the wraps in half on the diagonal and serve straight away. A little extra hummus as a dip goes well with them.

Good to know

A wrap like this saves lunch when it has to be quick but should still be fresh. Crunchy, creamy and pleasantly satisfying. Little effort, little washing-up.

Swaps

Hummus → white bean dip (similar fibre content, milder flavour); wholemeal tortilla → lettuce leaves or nori (fewer carbs); lamb's lettuce → rocket (more savoury bitter compounds); pepper → cucumber (fresher, juicier bite)

Allergens

Contains gluten from the tortillas and, depending on the hummus, sesame; well suited to children if the veg is finely cut, and fine during pregnancy as long as the salad leaves are washed thoroughly. Contains: sesame.

Dairy-free recipes