Veggie Wrap

Ingredients

Instructions

1. 1

   Warm 4 large whole grain tortillas (or spinach tortillas) in a dry skillet for 20 seconds per side. Cold tortillas crack when rolled.

2. 2

   Spread ¼ cup of hummus across each tortilla, going almost to the edges. The hummus is your moisture barrier and flavor base.

3. 3

   Layer on each tortilla (lower half): a small handful of baby spinach or arugula, 4-5 thin slices of cucumber, 2-3 thin slices of tomato (lightly salted), 2 thin slices of red onion, ¼ avocado sliced.

4. 4

   Add 2 tablespoons of crumbled feta, a small handful of alfalfa sprouts or microgreens, and a sprinkle of pumpkin or sunflower seeds for crunch.

5. 5

   Drizzle with 1 teaspoon of olive oil, a squeeze of lemon juice, a few cranks of black pepper, and a sprinkle of fresh herbs (parsley or dill).

6. 6

   Fold in the sides first, then roll tightly from the bottom. Slice diagonally and eat immediately, or wrap in parchment for a packed lunch (keeps 4 hours).