Veggie & Hummus Wrap

So, I was inspired while in NJ for a class I was taking for work. We ordered out for lunch and I discovered the veggie wrap concept for our new 'diet'. This recipe can be modified any way you want (even by adding meat) so I hope you enjoy. Feel free to share any of your favorite ingredient combinations in the comments!

Start with the whole wheat flour tortilla shell. We use the 12 inch since they hold lots of food.

Add a layer of your favorite hummus in the center of the wrap shaped like a rectangle, basically the size of the end product. We currently love this store brand hummus with roasted paprika.

Next, add a layer of fresh sliced tomato followed by a generous sprinkle of fresh ground pepper! Don't add any salt, trust me, any hummus out there is FULL of more sodium than you need for this so avoid adding more salt.

Now, when I first did this I added a layer of fresh sliced cucumber. It is a great flavor, who doesn't like cucumber? However, as I prepare the ingredients on Sundays for use during the week, the cucumbers do not do well in the fridge. So in this recipe I used dill pickles, "sandwich stuffers."

I love red bell peppers!

I mix a little shredded iceberg lettuce and baby spinach.

Now, grab the sides of the wrap and fold them over on top of the edges of the original hummus shape. Then fold the side closest to the chef over top of the stuffings.

Push down on the other side and pull the stuffing inward to compress them firmly without squishing everything. Now simply roll the stuffing over top of the far flap of wrap.

Finally, slice the wrap with a sharp knife, at a slight angle for effect. Stack it on your serving plate and garnish with more veggies!

Go crazy with variations on this recipe. Yesterday I added a layer of raw mushrooms. Mix it up! Use that leftover salad from last night for the stuffing if you want! Enjoy!