This recipe for Sunflower Hummus Mini-Wraps is one I’ve been making for years. It’s simple, but still very big on flavor. This is a great go-to lunch, or can be turned into a quick dinner by adding a soup or salad on the side.
One thing that I try to do every single day is prepare a lunch ahead of time. Nothing is more frustrating than having to leave work and trying to find something healthy to eat. And what if I have an important conference call and can’t get out of the office?? These are things I like to plan for. Usually, my plan is to make dinner the night before and make double the recipe, so I always have enough lunch for me and the husband. Sometimes that works; other times not, if we have something planned or if the meal I prepared wasn’t enough (we were just really hungry!). So I’m forced to make lunch for the next morning. Now I’m not the type of person that wakes up and has a cup of coffee and breakfast reading the morning paper. I’m a “get up, get ready, and get out the door” kinda girl. So I need to plan in advance if I want to eat healthy everyday.
That’s why I love this recipe so much. It’s super easy and I can just pack all the ingredients in a couple to-go containers, and put it together at work. And it’s SO healthy!
So, let’s get started. Preheat your oven to 300 degrees. Then prepare your veggies. For this recipe, I used enough ingredients for 2 wraps (4 halves), but usually I’m making it just for myself and make just one. So adjust accordingly.
If you are using raw sunflower seeds (not roasted), spread the sunflower seeds on a baking sheet (lined with parchment paper, if desired) and cook the seeds about 10 minutes. Once your sunflower seeds are toasted a little, you can take them out of the oven.
Add the tortillas to the oven for about 1 minute, just enough to get it warm. Take it out and spread about 1 tablespoon (per tortilla) hummus down the center of your tortilla. Then add 1 tablespoon (per tortilla) sunflower seeds.
Then start adding your veggies. Throw some carrots and roasted red peppers on there.
Add the spinach and basil leaves, sprouts or pea shoots, and radishes. Sprinkle with salt and pepper.
Squeeze a little lemon on top. Now grab the edge and roll over the veggies. Keep rolling until it flips over. Cut it in half and there you go. A super quick, super easy, yummy meal you can have for lunch. I like to serve mine with some pita chips and leftover hummus.
Sunflower Hummus Wraps
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- 2 tablespoons roasted sunflower seeds
- 2 small spinach tortillas (or gluten free tortillas)
- 2 tablespoons favorite hummus (I like garlic hummus)
- 4 baby carrots, sliced into quarters OR 1/4 cup shredded carrots
- 2 tablespoon sliced roasted red peppers (from can, drained)
- 4–5 fresh spinach leaves, chopped
- 2 tablespoon sprouts or pea shoots
- 1 tablespoon chopped, fresh basil leaves
- 2 radishes, sliced into matchsticks (or 1 tablespoon pre-sliced matchstick radishes)
- juice from 1/2 a lemon
- salt and pepper
- Preheat oven to 300 degrees. Prepare veggies.
- Place 2 tortillas directly on oven rack and heat for 1 minute. When finished, place tortillas on cutting board.
- Spread 1 tablespoon hummus down the center of each tortilla. Over the hummus, add 1 tablespoon sunflower seeds. Add carrots, roasted red peppers, spinach leaves, sprouts, basil and radishes down the center of the tortilla. Squeeze with lemon and sprinkle salt and pepper on top.
- Starting with the edge of the tortilla, roll over the veggies tightly until contained. Cut down the center and secure with toothpicks. Serve with salad or pita chips and leftover hummus. Enjoy!
*If using raw sunflower seeds (not roasted), Spread the seeds on a baking sheet and bake 8-10 minutes at 300 degrees, or until just browned. Remove from oven to cool.
- Serving Size: 1 hummus wrap