How to Quick and Easy Make Vegetable and Hummus Wraps

Start by washing all the vegetables thoroughly under cold running water. Slice the bell peppers, cucumbers and carrots into thin strips. Make sure the pieces are uniform in size for even distribution in the wraps. Set the prepared vegetables aside in a bowl. If you're using avocado, slice it in half, remove the pit and cut it into thin slices.

Lay the whole wheat tortillas flat on a clean surface, such as a large cutting board or countertop. If needed, warm the tortillas in the microwave for a few seconds or on a dry skillet over low heat for 20-30 seconds to make them more pliable and easier to fold.

Spread a generous amount of hummus (about 2 tablespoons) onto each tortilla, leaving a small border around the edges. Place a handful of spinach leaves in the center, followed by the sliced vegetables. If you're using avocado, add a few slices to the vegetables. Optionally, sprinkle a small amount of crumbled feta cheese over the top for extra flavor.

Carefully fold the sides of the tortilla inward and then roll from the bottom up, keeping the fillings tightly packed. Once rolled, gently press the edges to seal the wrap. Cut the wrap in half at an angle for easier handling (if necessary).

Arrange the wraps on a serving platter and serve immediately. If desired, you can garnish with extra spinach, a sprinkle of feta cheese or a drizzle of extra hummus. Serve with fresh fruit or a small salad for a balanced meal.

Veal’s leg with cranberry sauce, Salmon rolls, Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes, Boiled beef and vegetable loaf, Chicken cutlets with mushrooms, Braised pearls of the sea