Rainbow Veggie Wraps with Kale Hummus
It can be challenging to prepare healthy lunches for kids (or adults) when you are busy. It helps to have things prepped ahead of time and ready for assembly. I like hummus veggie wraps. Hummus can be made on the weekend. The veggies can be chopped, stored and ready to go, and the wraps can be assembled the night before or in the morning before school (or work) quickly. The colors of the wrap make them appealing and greatest of all full of nutrition. In the recipe I am sharing here, I make a kale hummus, which is pretty as well as filled with vitamins. I would have loved these as a kid had my Mom known about them!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a food processor, for the hummus, combine the chickpeas, kale, tahini, lemon juice, garlic, thyme, and sea salt and process until smooth, adding a little water if too thick (1 Tbsp at a time). You will have extra hummus for more sandwiches than this recipe or another use. To assemble, spread 2-3 Tbsp hummus on a tortilla (in the upper half), then top with a lettuce leaf (placing the veggies in lines in the upper third of the tortilla for easier rolling), some carrots, some beets, some bell pepper, and some zucchini, and roll up from the top down. Cut in half and secure with toothpicks if needed or enjoy as it is.
Rate this Recipe
- Allergen Friendly
- Heart Healthy
- Child Friendly