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To make the best Roasted Red Pepper Hummus Wraps, you need: - 1 cup roasted red peppers (jarred or homemade) - 1 can (15 ounces) chickpeas, drained and rinsed - 1/4 cup tahini - 2 tablespoons lemon juice - 1 garlic clove, minced - 1 teaspoon ground cumin - 1/4 teaspoon smoked paprika - Salt and pepper to taste - 4 large whole wheat tortillas - 1 cucumber, thinly sliced - 1 cup baby spinach These ingredients come together to create a smooth, tasty hummus that’s perfect for wraps. You can add more flavor with these optional ingredients: - 1/2 cup feta cheese, crumbled - Olive oil (for drizzling) Feta adds a creamy texture, while olive oil enhances the taste of the veggies. If you need to swap items, here are some ideas: - Use Greek yogurt instead of tahini for creaminess. - Try any fresh herbs, like parsley or dill, for extra taste. - Switch whole wheat tortillas for spinach or gluten-free wraps. These swaps can help tailor the wraps to your taste or dietary needs. {{ingredient_image_1}} To start, gather all your ingredients. This includes roasted red peppers, chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, salt, and pepper. 1. Place the roasted red peppers, chickpeas, tahini, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and pepper into a food processor. 2. Blend until the mixture is smooth and creamy. If it’s too thick, add a tablespoon of water to thin it out. 3. Taste the hummus and adjust the seasoning if needed. Set it aside while you prepare the wraps. Now, it’s time to make your wraps. 1. Lay out the whole wheat tortillas on a clean surface. 2. Spread a generous layer of roasted red pepper hummus on each tortilla. Leave about an inch around the edges. 3. Top the hummus with thin slices of cucumber and a handful of baby spinach. 4. If you like feta cheese, sprinkle it over the veggies. 5. Drizzle a little olive oil on top for added flavor. 6. Carefully roll the tortilla tightly. Fold in the sides as you roll to keep the filling inside. 7. Cut each wrap in half to make them easier to eat. To serve, arrange the wraps on a platter. - For a nice touch, sprinkle fresh herbs on top. - Serve with extra hummus on the side for dipping. - You can also wrap them in parchment paper for a fun, portable lunch. These wraps are quick, tasty, and perfect for any lunch! To get a smooth hummus, blend it well. Start with roasted red peppers, chickpeas, and tahini. Add lemon juice, garlic, cumin, and paprika. If your hummus is too thick, add water a little at a time. Blend until it becomes creamy. Aim for a texture that spreads easily on your tortilla. You can always scrape down the sides to mix everything well. Want to jazz up your hummus? Try adding some zest. A bit of lemon zest brightens the flavor. You could also mix in fresh herbs like parsley or cilantro. For heat, add a pinch of cayenne or red pepper flakes. A hint of olive oil drizzled on top adds richness. If you like nuts, blend in some toasted pine nuts or walnuts for a crunchy twist. Make your wraps even faster to prepare. Use jarred roasted red peppers to save time. You can also prep the hummus ahead of time. Store it in the fridge for up to three days. When ready to eat, just spread it on the tortillas. Slice your veggies in advance and keep them in the fridge. This way, you can grab your ingredients and make wraps in minutes. Pro Tips Choose Quality Peppers: For the best flavor, opt for high-quality roasted red peppers. If using jarred, check for those packed in olive oil for added richness. Customize Your Hummus: Feel free to experiment with the spices in your hummus. Adding a pinch of cayenne pepper or a splash of balsamic vinegar can elevate the flavor. Freshness is Key: Use fresh vegetables for filling your wraps. Crisp cucumbers and fresh spinach not only add crunch but also enhance the overall taste. Make Ahead: Prepare the hummus in advance and store it in the refrigerator. It keeps well for up to a week, making meal prep easier! {{image_2}} When making roasted red pepper hummus wraps, you have choices for the tortillas. You can use whole wheat, which adds fiber. Spinach tortillas bring a nice color and flavor. If you prefer gluten-free, try corn tortillas or lettuce leaves. Each option changes the taste and texture. You can mix up the fillings in your wraps. Add sliced bell peppers for crunch or shredded carrots for sweetness. Avocado gives a creamy texture. You can also use herbs like cilantro or parsley for freshness. For protein, try adding grilled chicken or chickpeas, if you want more. Making these wraps vegan is simple. Just skip the feta cheese, or use a vegan alternative. To make them gluten-free, choose gluten-free tortillas or lettuce wraps. Always check labels to ensure your ingredients fit your dietary needs. This flexibility lets everyone enjoy these tasty wraps. To store leftover wraps, wrap them tightly in plastic wrap or foil. This keeps them fresh. You can also place them in an airtight container. Store the wraps in the fridge. They will last up to three days. If you want to keep them longer, consider freezing them. To freeze the wraps, wrap each one in plastic wrap. Place them in a freezer bag. They can stay in the freezer for up to three months. When you are ready to eat, remove the wrap from the freezer. Let it thaw in the fridge overnight. Reheat in a skillet over medium heat for five minutes on each side. This warms them nicely and brings back freshness. The ingredients in your wraps have different shelf lives. Here’s a quick guide: - Roasted red peppers: Last about 1 week in the fridge after opening. - Chickpeas: Canned chickpeas can last for years if unopened. Once opened, store in the fridge for 3 to 4 days. - Tahini: Can last for 6 months in the fridge. - Lemon juice: Fresh lemon juice lasts about 1 week in the fridge. Bottled lemon juice lasts much longer. - Garlic: Fresh garlic lasts a few weeks at room temp. - Whole wheat tortillas: Typically last about 1 week in the fridge or 6 months in the freezer. - Cucumber: Lasts about 1 week in the fridge. - Baby spinach: Lasts about 5 to 7 days in the fridge. - Feta cheese: Lasts for about 5 days once opened. Knowing how to store these ingredients helps reduce waste. It also keeps your meals tasty. You can prepare these wraps ahead of time. Make the hummus first and store it in the fridge. You can keep it fresh for up to five days. When ready to eat, spread the hummus on the tortillas. Add your cucumber, spinach, and feta just before serving. This keeps the veggies crisp. Wrap them tightly in plastic wrap or parchment paper for easy transport. Yes, using store-bought hummus is a great option. It saves time and still tastes good. Look for roasted red pepper hummus for extra flavor. You can customize your wrap with any store-bought hummus you like. Just spread it on the tortilla and add your toppings. This makes for a quick meal when you are short on time. These wraps are tasty alone, but sides can enhance your meal. Consider serving fresh fruit like apple slices or grapes. A simple side salad also pairs well. For a crunch, add some veggie sticks with extra hummus. If you want something warm, try baked sweet potato fries. These sides add color and flavor to your plate! This blog post explores how to make delicious roasted red pepper hummus wraps. We discussed essential and optional ingredients to make them tasty. I shared step-by-step instructions, tips for the perfect hummus, and ideas for variations. Storing leftovers and reheating tips ensure your wraps stay fresh. You can enjoy these wraps anytime, whether for lunch or a snack. They are simple, healthy, and customizable. I hope you feel ready to try these ideas in your kitchen!

Roasted Red Pepper Hummus Wraps

A delicious and healthy wrap filled with roasted red pepper hummus and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup roasted red peppers
  • 1 can chickpeas
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • to taste salt
  • to taste pepper
  • 4 large whole wheat tortillas
  • 1 cucumber thinly sliced
  • 1 cup baby spinach
  • 1/2 cup feta cheese
  • for drizzling olive oil

Instructions
 

  • In a food processor, combine the roasted red peppers, chickpeas, tahini, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and pepper.
  • Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a tablespoon of water to achieve desired consistency.
  • Lay out the whole wheat tortillas on a clean surface or cutting board.
  • Spread an even layer of the roasted red pepper hummus on each tortilla, leaving about an inch around the edges.
  • Top the hummus with slices of cucumber, a handful of baby spinach, and a sprinkle of feta cheese if using.
  • Drizzle a little olive oil over the fillings for extra flavor.
  • Carefully roll up the tortillas tightly, folding in the sides as you go, to form a wrap.
  • Cut each wrap in half and serve immediately, or wrap in parchment paper for a portable option.

Notes

Arrange wraps on a platter with a sprinkle of fresh herbs, and serve with extra hummus for dipping.
Keyword healthy, hummus, vegetarian, wraps