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
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12 ounces frozen shelled edamame (about 2 1/4 cups), thawed
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4 tablespoons lemon juice, divided
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3 tablespoons extra-virgin olive oil, divided
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2 tablespoons tahini
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1 large clove garlic, chopped
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½ teaspoon ground cumin
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¾ teaspoon ground pepper, divided
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½ teaspoon salt
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2 cups very thinly sliced green cabbage
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½ cup sliced orange bell pepper
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1 scallion, thinly sliced
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¼ cup chopped fresh parsley
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4 8- to 9-inch spinach or whole-wheat tortillas
Description
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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.
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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.
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