Roasted Red Pepper and Hummus Wrap

I always have a difficult time coming up with new lunch ideas. My husband attends school during the day, so he doesn’t have access to a microwave. That means I’m limited to making something that doesn’t need to be heated.

Because we are on a budget, we tend to eat the same thing for lunch a few days in a row. But I don’t mind since breakfast and dinner are there to break up the lunch monotony. This week, I decided to do wraps. Like stir-fry, anything goes, so they are a great way to use up extra vegetables. I stuck with hummus for my protein, but an olive-nut spread would also be delicious. For my fillings, I used baby spinach, seedless cucumber, red onion, and roasted red peppers. I used a little help from the grocery with the hummus and roasted red peppers; making both is an easy process (and cheaper than store-bought), but I’ll admit, I’ve been lazy lately.

For the wrap bread, I like to use whole wheat lavash bread, which is a little thicker than a tortilla, but thinner than pita bread. But if you can’t find it (I picked it up from Whole Foods), a tortilla will certainly work.

Roasted Red Pepper and Hummus Wrap

Provides four lunches for 2 people

Ingredients:

2 packages whole wheat lavash bread (freeze one until ready to use)
1 16 oz. container hummus (I’ll be using some of this for another recipes this week)
1 jar roasted red peppers
1 small red onion, sliced thinly
1 seedless cucumber, sliced thinly
1 package baby spinach

Directions:

Lay the lavash bread or tortilla out flat. Spread a generous amount of hummus all over the surface, and follow up with the spinach, onion, and cucumber. Tightly roll the wrap and cut in half at a diagonal.

Serve with multi-grain chips and fruit.

Enjoy!

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3 thoughts on “Roasted Red Pepper and Hummus Wrap

  1. these look yummy! i love wraps, and the olive-nut spread sounds yum. i need practice actually wrapping the wraps. mine never look too tidy. now i’m hungry. lol
    ~w

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