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These simple veggie wraps are fast, fresh, and easy to assemble. Use any flavor of hummus you like, and mix and match the vegetables to use up whatever’s in your produce drawer.

This veggie wrap recipe is one of those “recipes” that seems more like the assembly of pre-made ingredients rather than an actual recipe. But because it’s become my standard lunch, I deemed it in need of a share.

To make the wrap, a soft and pliable tortilla is slathered with creamy hummus before being piled with thinly sliced cucumber and tomato, spinach, avocado, and sprouts.

Go crazy with the veggies or pare back this recipe based on your personal tastes. It’s a cinch to customize, so get creative by switching up the type of wrap, hummus, and veggies you use.

What’s in This Recipe?

The full recipe, with amounts, can be found in the recipe card below.

• Tortilla — I used a spinach flavored wrap and there are so many others on the market that you can really have fun creating flavor combos. Sun-dried tomato, jalapeño, garlic, whole wheat…the list goes on and on. Use a standard (or flavored) tortilla if you prefer.
• Hummus — stick with classic hummus, or use roasted red pepper hummus for even more flavor.
• Cucumber — is sliced thinly, skins and seeds and all. I halve the cucumber instead of slicing it in rounds, then slice it lengthwise so it’s one less veggie chunk to escape out the sides with each bite.
• Spinach — is an easy way to add extra greens to this meal, plus fresh spinach is easy to squish down in a loaded veggie wrap like this.
• Tomato — avoid using cherry or grape tomatoes since they tend to fall out of wraps.
• Avocado — adds an extra layer of creaminess.
• Sprouts — provide a fresh flavor and bite of texture to a veg heavy wrap like this.
• Microgreens — have a more concentrated flavor than their fully-grown counterparts. Omit if desired.

Ingredient Swaps and Substitutions

• Tortilla — use any flavor you like, and choose a gluten-free variety if needed.
• Hummus — replace with baba ganoush, tzatziki, creamy avocado salsa, or spicy guac depending on the flavor and texture you’re craving.
• Veggies — swap the spinach, tomato, and cucumber with any combination of vegetables you like.

How to Make Veggie Wraps

1. Slather on the hummus. Contain the hummus to the bottom half of the tortilla, leaving about half an inch of space from the very bottom of the wrap and more on top.

2. Add the veggies. Layer on the veggies, trying to leave some room around the edges of the wrap (this makes for easier rolling).

3. Roll it up, burrito-style. Tuck the edges into the wrap first, then roll it into a log to secure all the veggies.

Storage and Meal Prep Tips

These hummus veggie wraps are best enjoyed the day they’re made, as they tend to get soggy over time.

To meal prep them, I recommend slicing the veggies on a Sunday night so you can quickly assemble wraps for lunches throughout the week.

What to Serve with Veggie Wraps

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.