Crunchy Veggie Wraps

Imagine a toasty warm tortilla, smeared with garlicky hummus, filled with thinly sliced crispy, fresh cabbage, green bell pepper, carrot, cucumber, mushrooms, green onion, and a few black beans.  OH SO GOOD!

Charlie and I have had these crunchy veggie wraps for lunch three times this week.  They seriously ROCK!  You should have seen us.  Charlie was making grunting sounds as he ate his wraps.  I was doing a wiggle dance in my chair.  I haven't been this excited about lunch in a long time. And these wraps are very filling.  We had a late lunch today at 1:00 and I'm still full.  I didn't even get my usual 3 o'clock snack attack.  As I type this out, it's 5:30 p.m. I should be making dinner now but I'm not hungry enough to figure something out.  Yikes.


  • large flour tortillas
  • Creamy good hummus
  • carrot
  • green bell pepper
  • cucumber
  • green onion
  • mushrooms
  • green cabbage leaves
  • cooked black beans, rinsed

Heat a griddle over medium heat.  Julienne the carrot, bell pepper, cucumber, and green onion. Thinly slice the mushrooms. Roll up the cabbage leaves and thinly slice.

Toast one side of the flour tortilla(s) for 30 seconds or so.  Flip.  Smear the middle of the tortillas with a couple of tablespoons of hummus.  Lay the cut julienned vegetables parallel to each other in the center. Top with cabbage.  Add a tablespoon or two of black beans.  Season with a pinch of salt and pepper.  Carefully transfer the filled tortillas to a warm plate.  Roll up the tortilla tight and serve it up with extra hummus on the side for dipping.

After eating them the first time, I went back in the kitchen and cut more veggies for the next lunch rush.  It was a great help to have all the veggies prepared and ready to go the next day.  Give this lunch a run past your family and see what happens.  Then, come back and tell us all about it.