Thursday! That feels like a Wednesday! Are the best kind. 
I made these wraps almost 2 damn years ago, imitating the Mediterranean Veggie sandwich at Panera, where I'd live if it weren't awkward. I make them sometimes for Jay to have all week for lunches, but they're also perfect for weekends and HIKING, which we should all be doing more of now that it isn't 9,837 degrees even on a mountain, right?
Right.
Here's the original recipe, make these soon! They're delicious.
Mediterranean Veggie Wrap
- Prep Time: 10
- Total Time: 10
Ingredients
- FOR THE WRAPS
- 2 large wraps or tortillas
- 4 tablespoons cilantro jalapeno hummus, recipe below
- 2 cups shredded lettuce or salad greens
- 6 sweet pickled cherry peppers, sliced
- ¼ cup shredded carrot
- ¼ cup thinly sliced onion
- ¼ cup sliced cucumber
- ¼ cup crumbled feta cheese
- FOR THE HUMMUS
- 30 ounces (2 cans) garbanzo beans, lightly drained
- 1 jalapeno, roughly chopped, seeded if you don't love spicy things
- juice of 1 lemon
- 1 clove garlic
- ½ cup cilantro leaves and stems
- ¼ cup olive oil, plus more as needed
- salt, to taste
Instructions
- FOR THE WRAPS
- Arrange one of the tortillas on a piece of foil or parchment paper. Spread with half the hummus, then layer half of each of the other ingredients on top. Tuck in the sides of the wrap and tightly roll the tortilla up, pushing in any stray ingredients with your fingers as you go. Wrap tightly in the parchment paper, and use a serrated knife to cut the whole thing in half.
- Repeat with the other wrap and remaining ingredients. Enjoy!
- FOR THE HUMMUS
- Combine all the ingredients in a food processor. Taste! Add more olive oil if you'd like a thinner, smoother hummus, or more salt and cilantro for flavor.
- Serve with anything. Eat!
Nutrition
- Serving Size: 2
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