Ingredients
Scale
- 1 ½ cups shelled edamame (thawed if frozen)
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 2 large whole-wheat or spinach tortillas
- 1 cup fresh baby spinach
- ½ cup shredded carrots
- ½ cup sliced cucumber
- ¼ cup red cabbage, thinly sliced
- 1 tablespoon hemp seeds (optional for extra protein)
Instructions
- In a food processor, combine the shelled edamame, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Process until the mixture is smooth and creamy. If the hummus is too thick, add a teaspoon of water at a time until you reach your desired consistency.
- Lay the tortillas flat on a clean work surface or cutting board. If they are a bit stiff, you can warm them in a dry pan for 10 seconds to make them more pliable and easier to roll without tearing.
- Evenly divide the edamame hummus between the two tortillas. Use a spatula or the back of a spoon to spread the hummus across the center of each tortilla, leaving about an inch of space around the edges.
- Top the hummus with a layer of baby spinach. Add the shredded carrots, sliced cucumbers, and red cabbage on top. Sprinkle with hemp seeds if you are using them for an extra nutritional boost.
- Fold in the sides of the tortilla first, then roll from the bottom up as tightly as possible. Use a sharp knife to slice the wrap in half diagonally. Secure with a toothpick if necessary.
- Cook Time: 15 minutes