Spinach Hummus Lunch Wraps

Spinach Hummus Lunch Wraps

This month, we have a ton of airplane travel coming up. Not to complain, but travel is one of those things where I LOVE the destination(s), but don’t love the journey… especially the food that’s often available during the journey – a.k.a airport food. It’s become my habit to bring my own food on the plane, and with 12+ hours to France(!) on Friday, here are some tasty to-go hummus wraps that I’m making. These wraps would be great for school lunch boxes as well!

Spinach Hummus Lunch Wraps Spinach Hummus Lunch Wraps

This recipe is inspired by the hummus wraps that I picked up at Whole Foods in Union Square when we were flying home a few months ago from NYC. They were portable and tasty and I thought I’d enjoy recreating a version for our flight this week.

I start by making a very light, very green hummus. It’s made with chickpeas, tahini, some vegetable broth (which keeps these light because you can use a little less tahini), garlic, spices, handfuls of spinach and a bit of parsley.

Spinach Hummus Lunch Wraps

Next – spread the hummus and layer the wraps! I put a layer of spinach, followed by strips of cucumbers and peppers. I picked up these peppers and cucumbers last weekend at the farmers market. Because I’ll be traveling with these, I stayed away from juicier vegetables, like, tomatoes, because I don’t want the tortillas to get soggy. 

Spinach Hummus Lunch Wraps Spinach Hummus Lunch Wraps

It’s like layering ingredients for a sushi roll, I’m just using whole grain wraps instead.

The hummus is the “glue” that holds these together. You could also use larger burrito-sized wraps if you wanted to.

Spinach Hummus Lunch Wraps Spinach Hummus Lunch Wraps

Wrap them up in foil and they’re good to go! I’m going to pack these in my carry-on with a small ice pack to keep them fresh.

4.8 from 6 reviews
Spinach Hummus Lunch Wraps
Cook time
Total time
Serves: makes 4 wraps
  • 4 large tortillas (I used these)
  • Several handfuls of spinach leaves - about 8 per wrap
  • 1 cucumber, cut into long thin slices - 2 per wrap
  • 2-3 mixed (mild) peppers - about 6 slices per wrap
  • Fresh parsley sprigs, optional
  • Tofu or other choice of protein, optional
  • Sprinkle of hemp seeds, optional
Spinach Hummus (makes about 1 ½ cups)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ¼ cup vegetable broth (or water)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1 garlic clove
  • ½ teaspoon sea salt
  • ¼ cup fresh parsley
  • ⅛ teaspoon cumin
  • ⅛ teaspoon smoked paprika
  • Freshly ground black pepper, to taste
  • 1½ cups packed fresh spinach
  1. Make the Spinach Hummus: In a food processor, combine the chickpeas, vegetable broth, lemon juice, tahini, garlic, salt, parsley, cumin, paprika, and black pepper and blend well. Add the spinach and blend again. Chill until ready to use.
  2. To assemble the wraps, spread about ¼ cup of hummus on each wrap, leaving a ½-inch border around the edges. Add the spinach leaves followed by the cucumber and pepper slices. Top with the fresh parsley, protein of choice and hemp seeds, if using. Roll up the wraps and then wrap in foil. Refrigerate until until ready to use.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Maria on said:

    Looks delicious but the link to the actual wraps won’t go through. What kind of “bread” is that? I love this website.

    • Hi Maria, they’re from Angelic Bakehouse – I got them from whole foods, but you can use any large flour tortillas. Hope that helps!

      • Marua on said:

        Thank you. I will have to make a trip to Whole Foods. Thank you for responding

    • Edward on said:

      They’re seven grain wraps, would you like the manufacture link?

      • Edward on said:

        Hi! I’d like to know what the caloric value is on most of your recipes, the wraps look great but what are the calories? 😊

  2. Angela on said:

    So thrilled to see you using my favorite wraps which are made here in my hometown of Milwaukee, WI (Cudahy to be exact)- ANGELIC BAKEHOUSE. I’ve been a fan of their sprouted grain products and I love to see them getting their name out there! Thanks 🙂 You can find them on Facebook if the website doesn’t load.

    • This was the first time I tried them – they were so good!

  3. Maria on said:

    I want to eat these every day for lunch!

  4. Lexi @Lexi'scleankitchen on said:

    Such a great lunch for any day of the week! Need to try this!

  5. Mrs E. from loveandlemons.com on said:

    This hummus is fabulous! After seeing the post in my inbox this morning, I could not wait to try it and it did not disappoint! I’ve made a lot of hummus recipes over the years but never with parsley, spinach and vegetable stock. The hummus was so silky smooth is such a short time of blending in my food processor, and the flavors were outstanding! I left out the salt and we did not even miss it. I can’t wait to make wraps with the hummus this week! We’ve made similar wraps before but it has been a while, so thanks for the inspiration!

    • I’m so glad you enjoyed the hummus and the wraps!

  6. Erin@WellPlated on said:

    I am traveling NON STOP this month and have been looking for portable lunches. Great idea!

  7. Sam @ Bites of Wellness on said:

    I am so digging that spinach hummus, and have never thought to add vegetable stock to hummus, but now I’ve got to try it!

  8. I always bring my own food when traveling now. I just feel so much better when I’m eating my homemade stuff – airport food can be so questionable! These wraps look perfect for being on-the-go!

  9. Sabrina S.B. on said:

    Nice recipe and walk-through, love the step by step in the pictures, better than a video for a recipe, in my opinion, so thank you for this recipe!

  10. Maëva from travel-and-food.com on said:

    This hummus looks so good! Love the vibrant green color.

  11. These look so wonderful! The green color of the hummus is so wonderful!

  12. Nikki from saladsandselfies.com on said:

    This looks delicious and so easy and convenient to make and bring to work! I’m definitely going to try it soon, thanks for the inspiration!

  13. oliviajones on said:

    It’s looking very yummy and colourful, thanks for sharing such a healthy and delicious recipe.

  14. Christanmarteen on said:

    Yummy, This is a best and healthy recipe to me because few days ago I had been start gym. This recipe is according to my diet plan so i eat it. Thanks to this healthy recipe.

  15. Nicole on said:

    Love the idea of adding spinach to the hummus. I also like to add some Avocado, maybe I will add both!

  16. Ashley on said:

    Hi there! I’m wondering if you have a food processor suggestion!!!

  17. Olive from muncheelk.com on said:

    These hummus looks so good. sure should try this.

  18. Rachel on said:

    These were so cute and fun to make! I sent this in my husband’s lunch today. Thank you for sharing! ☺️

  19. Jennifer on said:

    Will these freezer well? I would like to make these ahead of time to take for lunches throughout the week. Thanks for sharing!

    • Hi Jennifer, these will stay in the fridge for a few days, but I don’t think the cucumber would freeze and thaw well (it’ll become really watery). If I were to freeze these, I might try a roasted veggie filling instead of the fresh veggies. Hope that helps!

  20. Fatima on said:

    Thank you for sharing ….that humus is absolutely amazing …we packed it in our picnic, and everyone loved them

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