📖 Instructions

1. Gather all your ingredients: This includes the leafy greens, hummus, whole wheat tortillas, cucumber, bell pepper, carrots, and any other veggies you're using. Having everything prepped and ready to go makes the assembly process much smoother.
2. Prepare the vegetables: Wash and thoroughly dry all the veggies. I cannot stress this enough. Excess water is a wraps worst enemy and can lead to a soggy, sad wrap. Slice the cucumber and bell pepper into thin strips. Shred the carrots, or if you're feeling lazy (like I often am), use pre-shredded carrots from the store.
3. Warm the tortillas: Gently warm the tortillas in a dry skillet over medium heat for about 15-20 seconds per side. This makes them more pliable and less likely to crack when you roll them. Alternatively, you can use a tortilla warmer or even microwave them briefly, wrapped in a damp paper towel.
4. Spread the hummus: Lay a warmed tortilla flat on a clean surface. Spread a generous layer of hummus evenly over the tortilla, leaving about an inch of space around the edges. The hummus acts as a delicious glue and also helps to prevent the tortilla from getting soggy. Don't be shy with the hummus – it's the star of the show!
5. Layer the greens: Arrange a bed of leafy greens over the hummus. I like to use a mix of spinach, romaine, and arugula for variety, but you can use whatever greens you prefer. Make sure the greens are evenly distributed and not too piled up in one spot.
6. Add the veggies: Place the sliced cucumber, bell pepper strips, and shredded carrots on top of the greens. Feel free to add any other veggies you like – red onion, sprouts, or avocado slices would all be delicious additions. Try to arrange the veggies in a line across the center of the tortilla.
7. Wrap it up: Fold in the sides of the tortilla, then tightly roll it up from the bottom, like you're making a burrito. Tuck in the filling as you go to keep everything secure. If the tortilla is cracking, it might not be warm enough or you might be overfilling it.
8. Slice and serve: Use a sharp knife to slice the wrap in half on a diagonal. This makes it easier to handle and shows off all the colorful fillings inside. Serve immediately or wrap tightly in plastic wrap for later. These wraps are perfect for a quick lunch, snack, or even a light dinner. Pro tip: pack them with a side of extra hummus or a light vinaigrette for dipping.