Sprouted Hummus Vegan Wraps (Gluten Free)
Ingredients
- 3 gluten free brown rice or teff wraps any vegan gluten free tortilla wrap will do though
- 1 bunch kale or other leafy greens of choice
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1-2 carrots sliced lengthwise or julienned (shredded carrots work nicely too)
- 1 cucumber thinly sliced
- ¾ cup sprouted hummus* to spread
- Handful of sprouts Like alfalfa, clover, or broccoli sprouts
- Salt + pepper to taste
- Red pepper flakes to taste
- Optional: During cooler months I often like to add healthy fats like avocado or hearty root vegetables like a sweet potato or a roasted vegetable to my hummus wrap. So feel free to experiment and do whatever feels good to you!
- If you’re transitioning to a plant based diet and are still missing meat or dairy you can try adding tofu or vegan cheese. Today there are so many options you never have to feel like you’re giving something up!
Instructions
- Place the wrap of choice on a flat surface, spread ¼ cup sprouted hummus over ⅔ - ¾ of the wrap, leaving an inch on both ends. Layer with veggies. Wrap one end up, over, and roll.
- Slice in half. Enjoy now, or store for later.
- Makes 3 wraps
- Store: Wraps can be stored in the refrigerator for up to 2-3 days in covered containers.
- *I highly recommend trying my sprouted hummus recipe before buying a container. It’s a really simple vegan recipe made with garbanzo beans, tahini, lemon juice, olive oil and onion, and sprouting your own beans is much easier than it sounds!)
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