Made with protein-rich edamame instead of chickpeas, this easy hummus recipe is the perfect vegetarian filling for a grab-and-go wrap. Or double the recipe and use the hummus for a healthy snack with cut-up vegetables.
Edamame Hummus Wrap
Made with protein-rich edamame instead of chickpeas, this easy hummus recipe is the perfect vegetarian filling for a grab-and-go wrap. Or double the recipe and use the hummus for a healthy snack with cut-up vegetables.
Ingredients
- 12 ounces frozen shelled edamame (about 2 1/4 cups), thawed
- 4 tablespoons lemon juice divided
- 3 tablespoons extra-virgin olive oil divided
- 2 tablespoons tahini
- 1 large clove garlic chopped
- ½ teaspoon ground cumin
- ¾ teaspoon ground pepper divided
- ½ teaspoon salt
- 2 cups very thinly sliced green cabbage
- ½ cup sliced orange bell pepper
- 1 scallion thinly sliced
- ¼ cup chopped fresh parsley
- 4 8- to 9- inch spinach or whole-wheat tortillas
Instructions
- Combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, 1/2 teaspoon pepper and salt in a food processor. Pulse until fairly smooth.
- Whisk the remaining 1 tablespoon each lemon juice and oil with the remaining 1/4 teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread about 1/2 cup of the edamame hummus across the lower third of each tortilla and top with about 1/2 cup of the cabbage mixture. Roll closed. Cut in half to serve, if desired.
Notes
Make Ahead Tip: Refrigerate hummus (Step 1) for up to 3 days.
Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you’re on the go. That’s why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.
