Hummus Wraps (Vegan)

If there’s one thing I could live off of it’s hummus.

I’ve basically only ever eaten hummus as a dip, so imagine my excitement when I added it to my wraps for lunch one afternoon. It was a darn good feeling.

A crisped up tortilla makes this similar to my beloved chip-and-dip version

Considering not much went into this recipe (i.e., effort and even unnecessary fat) other than bright flavour, it’s a total fun and easy thing to quickly whip up for a snack. This is especially so because there’s no particular recipe, which is why you can customize the ingredients and quantity to whichever flavours you’re feeling that day, and to how many wraps you’re making. Also, the fact that it’s vegan will make you feel really good about eating it!

Pre-grated veggies make this quick snack a breeze

Lemony, hummus-y and crunchy with the kick of a little heat from the chili powder and red Thai chilies… this is my new way of eating my favourite dip!

Bright colour and flavour

The great thing is these wraps are pretty versatile as you can use whichever veggies and seeds you have on hand, or even leave something out if you prefer. I personally had sunflower seeds at home, as well as a store-bought bag of pre-grated veggies which made everything a breeze. The process is this: just slather the ingredients on, roll it up, and devour. So good, and seriously simple.

(PS, I will be posting my quick hummus recipe sometime soon!)

Long live hummus!


Hummus Wraps (Vegan)


A big handful of different veggies per tortilla, grated; I used a pre-grated veggie slaw
Red Thai chilies, finely chopped
Cilantro, chopped
Green onion, chopped
A few squeezes of fresh lemon juice
A drizzle of olive oil (optional)
Salt & pepper
Sprinkle of chili powder
Sprinkle of sunflower seeds


In a bowl, mix the veggies, red Thai chilies, cilantro or any other herbs you have, green onion, lemon juice, and olive oil. Add salt and pepper to taste.

While the vegetable mixture sits for a couple of minutes, heat up the tortilla(s) on both sides in a pan until it gets a little cooked and small brown spots appear. Basically, make sure it’s slightly crispy but still has some wrap-ability, otherwise it might be tricky to eat! (You can skip this step if you’re in a rush, or making this ahead of time as it may not hold well.)

Transfer the tortilla to a plate and begin assembling the wrap. Spread on a big dollop of hummus. Before adding the veggies, I like sprinkling on some chili powder and black pepper. Top the hummus with the veggie mixture.

Then just sprinkle with sunflower seeds and add another squeeze of lemon, roll it up, and voila! It’s flavour-packed snack time peeps!



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