Vegan Hummus Wrap

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Vegan Hummus Wrap stacked on a wooden plate.

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www.theconsciousplantkitchen.com

This Vegan Hummus Wrap is an easy-to-meal-prep lunch loaded with 20 grams of protein and full of veggies for a healthy and filling wrap.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-hummus-wrap/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: wraps

Calories: 526.3kcal

Author: Carine Claudepierre

Ingredients

4 Wholemeal Wraps or gluten-free wraps if needed
9 tablespoons Hummus
1 handful Baby Spinach Leaves
¼ cup Roasted Bell Pepper canned in water, pat dry, sliced
½ Cucumber cut into thin sticks
⅓ Orange Bell Pepper cored, cut into thin sticks

Chickpea filling

15 ounces Chickpeas drained, rinsed
⅓ cup Vegan Lemon Mayonnaise if regular vegan mayo, stir in 1 teaspoon of lemon juice
1 tablespoon Harissa Paste or sriracha sauce
1 tablespoon Ketchup

US Customary - Metric

Instructions

Mashed chickpeas

Place the canned, drained chickpeas in a mixing bowl and mash them roughly into pieces using a fork or potato masher.
Stir in vegan lemon mayonnaise, harissa pasta, and ketchup until a creamy mixture forms. Set aside.

Assembling the wrap

Place a large whole meal wrap in front of you and spread 2-3 tablespoons of hummus.
Add baby spinach leaves, roasted red bell pepper (they are stored in water and must be pat-dried in absorbent paper to remove the excess moisture before adding to the wraps), orange bell pepper, and a few cucumber sticks.
In the middle, add 1/3 cup of the mashed chickpeas and more baby spinach leaves.
Roll the wrap tightly and serve as a high-protein lunch.
Store wrapped in foil in the fridge for up to 4 days.

Nutrition