I can’t believe it, but I did my first ‘meatless Monday’ last week for dinner. In hindsight, I realized I had had chicken noodle soup for lunch, so I can only say I participated for dinner, but still! I’m a complete carnivore who would have laughed hysterically if you would have asked me 5 years ago if I would be eating vegetarian for a meal.
Oh how the times have changed. I’m definitely not vegetarian and don’t think – wait, I know – I’ll never be one. But my love an appreciation of vegetarian meals has certainly increased.
I’d been spying some pretty delicious veggie wraps and veggie spring rolls posted by some of my favorite food bloggers this summer, and always had them on my to-make list. I knew I’d like them, but wanted to give them my own spin of course!
With summer winding down I needed to accelerate my veggie-wrap makin’ timetable; I know I can get most veggies any time of year, but I wanted to take advantage of a lot of the great summer veggies that I could. Plus, I’d had this damn wrap on my to-make list for…3-4 months? Yeah, it was time.
I went with a garlic hummus which was a complete switch from my plans to use my go-to flavor – roasted red pepper. I’m a member of a wine club here in town and have a standing monthly date with my best friend to pick up our wines (and do some wine tasting, as if we need an excuse). Long story short, we ordered their hummus and pita bread to snack on one day, and we were blown away. They have the BEST hummus.
The last time I was in I inquired if they buy their hummus or make it homemade, and they did give me the brand – Kuzina Garlic Hummus, but after some research I learned it’s not available on the retail market, only in bulk to restaurants. So I did the impromptu flavor switch at the grocery store and bought the garlic flavored hummus to use, but really you can use whatever flavor you prefer.
I did quite an assortment of veggies; I think I had this subconscious thought that I needed to pack in more veggies to make up for the lack of meat, which wasn’t exactly true. It was such a great wrap though, just be mindful of how many of each veggie you’re putting it so you don’t overload it – you’ll need less than you think you will.
I julienned my cucumber, zucchini and carrots because I find the long strings fit nicely in the wrap. If you don’t have a julienne peeler OXO has a great one that I use. It’s only $9.99 and the same small size and as my vegetable peeler, so you can easily tuck it away. It makes slicing veggies so much easier and quicker!
Overall, the wrap was so filling and refreshing! As we work to make healthier choices, especially when fall and winter hits and you want to curl up and eat all that cozy, comforting food, it’s nice to have a crisp option that you can put together easily.
If you make this wrap I’d love to know what kind of hummus you use – I can never decide which flavor to use!
Serves 1 wrap
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 c. cooked quinoa, divided into quarter cups
- 4 large wraps
- 1 c. garlic hummus
- 2 carrots, julienned
- 1/4 onion, sliced
- 1/2 avocado, sliced
- 1/2 red pepper, sliced
- 1/2 cucumber, julienned
- 1/2 zucchini, julienned
- Lie one of your wraps out onto a flat surface.
- Smear 1/4 of the hummus down the middle of your wrap, then layer 1/4 c. of quinoa on top of the hummus.
- Start layering your veggies. Use a quarter of all of your veggies, setting them on to of your quinoa.
- When finishing, fold in both ends of the wrap, then roll the sides over into a "wrap" shape.
- Toothpick each side in place, cut in half and enjoy!