Spinach Hummus Wrap

This bright hummus wrap is layered with crisp fresh veggies, hemp seeds, and a light spinach hummus - perfect for packing for a healthy lunch!

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 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, I’m making a tasty to-go hummus wrap. These wraps would be great for school lunch boxes as well!

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 yummy, and I thought I’d enjoy recreating a version for our flight this week.

How to make a hummus wrap How to make a hummus wrap

How to Make a Hummus Wrap

Obviously, a good hummus wrap starts with good hummus, so step 1 is blending up the fresh, bright “glue” that holds these together. It’s a very light, very green hummus 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.

Hands spreading hummus in lunch wraps

Next – I spread the hummus and layer the lunch wraps! I put a layer of spinach over the hummus. Then, I fill the center of the wraps with thin strips of crisp rainbow bell peppers and cucumbers and add a sprinkle of hemp seeds for crunch. It’s like layering ingredients for a sushi roll – I’m just using whole grain wraps instead.

Hummus veggie wrap

Finally, it’s time to roll! Because I use small tortillas for these vegan wraps, I skip tucking in the sides and simply roll them up.

Hummus wrap with veggies

Hummus Wrap Tips

Want to make an A+ hummus wrap? Here are my best tips & tricks for rolling them up and taking them on the go:

  • Slice your veggies in thin strips. That way, you can get a little of each filling in every bite.
  • Skip the tomatoes. Unless you’re going to eat your hummus wrap right away, stick to crisp veggie fillings like the ones in the recipe. Juicy ingredients like tomatoes will make the tortilla soggy, and no one likes a soggy hummus wrap!
  • Wrap them up in foil. This step will help keep them sealed nice & tightly if you’re taking them on the go. I’m going to pack these lunch wraps in my carry-on with a small ice pack to keep them fresh. For more tips on packing healthy lunches and to see my other go-to travel recipes, check out this post!

Spinach Hummus Lunch Wraps

Hummus Wrap Variations

I love making these little guys according to the recipe, but, as with all sandwiches and wraps, it’s fun to vary them from time to time too. Here are some of my favorite ways to change them up:

  • Switch the hummus! These are just as good with my beet hummus, butternut hummus, or curried red lentil hummus.
  • Vary the veggies. As I said above, I avoid filling my wraps with juicy veggies like tomatoes, but crisp radishes, shredded red cabbage, shaved turnip, kohlrabi, scallions, or arugula would all be fair game.
  • Spice them up by tucking in some pickled jalapeños.
  • Make a roasted veggie wrap! Roasted red peppers, sweet potatoes, eggplant, cauliflower, or broccoli would all be delicious here.
  • Add an herb. Leaves of fresh mint, basil, or cilantro are my favorite way to add a nice, fresh kick to a lunch wrap.

Let me know what variations you try!

Spinach Hummus Lunch Wraps wrapped in foil

If you love this hummus wrap recipe…

Try this tempeh sandwich, this egg salad sandwich, this quinoa veggie wrap, or this avocado sandwich next!


4.8 from 6 reviews
Spinach Hummus Lunch Wraps
 
Prep time
Total time
 
This Spinach Hummus Wrap is one of my go-to travel recipes. Made with a lightened up hummus spread, peppers, and cucumbers, it has a delicious flavor and packs up well for lunches.
Author:
Recipe type: Main dish, snack
Serves: 4
Ingredients
  • 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
Instructions
  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.

 

30 comments

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Rate this recipe (after making it):  

  1. Maria
    09.11.2017

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

    • Jeanine Donofrio
      09.12.2017

      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
        09.12.2017

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

    • Edward
      01.20.2018

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

      • Edward
        01.20.2018

        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
    09.11.2017

    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.

    • Jeanine Donofrio
      09.12.2017

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

  3. Maria
    09.11.2017

    I want to eat these every day for lunch!

  4. Lexi @Lexi'scleankitchen
    09.11.2017

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

  5. Mrs E.
    09.11.2017

    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!

    • Jeanine Donofrio
      09.12.2017

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

  6. Erin@WellPlated
    09.12.2017

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

  7. Sam @ Bites of Wellness
    09.12.2017

    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.
    09.12.2017

    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
    09.14.2017

    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
    09.17.2017

    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
    09.18.2017

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

  14. Christanmarteen
    09.18.2017

    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
    09.26.2017

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

  16. Ashley
    10.15.2017

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

  17. Olive from muncheelk.com
    01.22.2018

    These hummus looks so good. sure should try this.

  18. Rachel
    03.13.2018

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

    • Jeanine Donofrio
      03.14.2018

      I’m so glad you (and he) enjoyed them!!

  19. Jennifer
    07.12.2018

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

    • Jeanine Donofrio
      07.13.2018

      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
    07.26.2018

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

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.