Spinach Hummus Wrap

Name: Spinach Hummus Wrap
Yield: 04 people:20min
Cuisine: Indian
Ingredients: 04 Whole wheat Tortillas (Available at stores) Or Rotis; 2 bunch fresh spinach leaves; 2 cucumber,cut in thin long stripes; 2 Bell peppers - Red/Yellow/Green; 2 Parsley springs (it's optional); 100 gms Paneer; 1/2 tsp flax seeds powder; 150 gms chickpea soaked over night; 1/4 th cup Veg broth (Water); 2 tsp lemon juice; 2 tbsp Seasm seeds(Til seeds); 2 garlic pods; 1/2 tsp black salt (salt as per taste); 1/2 tbsp Parsley; 1/2 tsp Cumin seeds; 1/2 tsp Pepprica or Redchilli powder; Fresh crushed pepper as per taste; 1 1/2 cup fresh spinach leaves; 1 tsp olive oil

Vaishali Panchal @cook_18329237

Bangalore

#Themagiconplates
#mysteryweek

Vaishali Panchal @cook_18329237

Bangalore

#Themagiconplates
#mysteryweek

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Ingredients

04 people:20min

04Whole wheat Tortillas (Available at stores) Or Rotis
2 bunchfresh spinach leaves
2cucumber,cut in thin long stripes
2Bell peppers - Red/Yellow/Green
2Parsley springs (it's optional)
100 gmsPaneer
1/2 tspflax seeds powder
Spinach Hummus (1.1/2cup)
150 gmschickpea soaked over night
1/4th cup Veg broth (Water)
2 tsplemon juice
2 tbspSeasm seeds(Til seeds)
2garlic pods
1/2 tspblack salt (salt as per taste)
1/2 tbspParsley
1/2 tspCumin seeds
1/2 tspPepprica or Redchilli powder
Fresh crushed pepper as per taste
1 1/2 cupfresh spinach leaves
1 tspolive oil

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Steps

1

Make the Spinach Hummus: In a food processor, combine the chickpeas, vegetable broth, lemon juice, Til seeds(Roast it in kadai for 5mins- for better taste), garlic, salt, parsley, cumin, paprika, and black pepper and blend well. Add the spinach and blend again. Chill until ready to use.
2

How to Make a Hummus Wrap
Good hummus wrap- starts with good hummus, so step 1 is blending up the fresh, bright “paste” that holds these together. It’s a very light, very green hummus made with chickpeas, til, some vegetable broth (which keeps these light because you can use a little less til), garlic, spices, handfuls of spinach, and a bit of parsley.
3

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 flax seeds powder for crunch. It’s like layering ingredients for a sushi roll – I’m just using whole grain wraps instead.
4

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 Tips:
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!
5

Add an herb. Leaves of fresh mint, basil, or cilantro are my favorite way to add a nice, fresh kick to a lunch wrap.