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Sunflower Hummus Wraps on a cutting board with sunflower seeds on the side.

Sunflower Hummus Wraps

5 from 1 vote
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2
Author: Christin Russman
These Sunflower Hummus Wraps are simple and small, but 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.
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Ingredients

  • 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

Instructions

  • Preheat oven to 300 F. 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!

Notes

*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.

Nutrition

Serving: 1wrap | Calories: 253kcal | Carbohydrates: 32.9g | Protein: 8.9g | Fat: 11.3g | Sodium: 296.2mg | Sugar: 3.9g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick