Vegan Sun-Dried Tomato Wraps (Printable Version)

Vegan wraps layered with sun-dried tomato hummus and fresh veggies for a healthy lunch option.

# What You Need:

→ Sun-Dried Tomato Hummus

01 - 1.5 cups canned chickpeas, drained and rinsed
02 - 0.5 cup sun-dried tomatoes packed in oil, drained
03 - 2 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 2 tablespoons olive oil
07 - 0.25 teaspoon smoked paprika
08 - 0.25 teaspoon ground cumin
09 - 0.5 teaspoon salt
10 - 2 to 3 tablespoons water as needed for blending

→ Wraps and Fillings

11 - 4 large whole wheat or spinach tortillas
12 - 1 cup baby spinach leaves
13 - 1 cup shredded carrots
14 - 1 cup cucumber, julienned
15 - 1 small red bell pepper, thinly sliced
16 - 0.5 small red onion, thinly sliced
17 - 0.25 cup fresh parsley, chopped
18 - Salt and pepper to taste

# Step-by-Step:

01 - In a food processor, combine chickpeas, sun-dried tomatoes, tahini, lemon juice, garlic, olive oil, smoked paprika, cumin, and salt. Blend until smooth, adding water gradually as needed to reach a creamy consistency. Taste and adjust seasoning as desired.
02 - Lay a tortilla flat on a clean work surface. Spread a generous layer of hummus over the center, leaving approximately 1 inch border around all edges.
03 - Arrange spinach, carrots, cucumber, bell pepper, red onion, and parsley over the hummus. Season with salt and pepper to taste.
04 - Fold in the sides of the tortilla and roll up tightly from the bottom to form a compact wrap.
05 - Repeat assembly process with remaining tortillas and fillings.
06 - Slice wraps diagonally in half and serve immediately, or wrap tightly in parchment paper or foil for storage.

# Expert Advice:

01 -
  • It comes together in 20 minutes with zero cooking, which means you can make it on busy weekdays without stress.
  • The hummus is so creamy and flavorful that you won't miss any dairy, and honestly, it tastes even better than regular hummus.
  • These wraps are genuinely satisfying—enough protein and fiber to keep you full without that post-lunch energy crash.
02 -
  • Don't skimp on the water when blending—it's the difference between hummus that tastes slightly grainy and hummus that feels like velvet on your tongue.
  • If your hummus comes out too thick, it's much easier to add water than to fix it if it's too thin, so go slowly.
  • The key to wraps that don't fall apart is rolling them tightly and keeping the fillings in the center rather than heaped at the edges.
03 -
  • Warm your tortillas slightly in a dry skillet before assembling—they're more pliable and less likely to crack when you roll them.
  • Keep a small bowl of water nearby while wrapping to dampen your hands; it helps you grip the tortilla better and prevents the whole operation from feeling slippery.
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