Ingredients

2 large whole wheat tortillas
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup shredded carrots
1/4 cup diced red onion
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup hummus
2 tablespoons balsamic vinaigrette
Salt and pepper to taste

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Chopped Veggie Wrap

Created by: Howcan Team

Ingredients

2 large whole wheat tortillas
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup shredded carrots
1/4 cup diced red onion
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup hummus
2 tablespoons balsamic vinaigrette
Salt and pepper to taste

Instructions

Lay out the whole wheat tortillas on a clean surface.
In a medium-sized bowl, combine 1/2 cup diced cucumber, 1/2 cup diced red bell pepper, 1/2 cup shredded carrots, 1/4 cup diced red onion, 1/4 cup chopped fresh parsley, and 1/4 cup crumbled feta cheese. Mix well.
Spread 1/8 cup of hummus onto each tortilla, leaving a 1-inch border around the edges.
Divide the chopped vegetable mixture evenly between the two tortillas, spreading it over the hummus.
Drizzle 1 tablespoon of balsamic vinaigrette over the vegetables on each tortilla.
Season with salt and pepper to taste.
Fold in the sides of the tortillas and then roll them up tightly, tucking in the ends as you go.
Slice each wrap in half diagonally and serve immediately, or wrap in parchment paper for later.

Lunch Vegetarian

The Chopped Veggie Wrap has a rich history dating back to the early 2000s when health-conscious diners sought a flavorful yet nutritious meal. This popular dish gained prominence in trendy cafes and health food restaurants across the United States. Renowned chefs like Jamie Oliver and Bobby Flay have put their own spin on this dish, incorporating fresh, locally sourced vegetables and artisanal dressings. The best versions of this dish can be found in California, where the abundance of farm-fresh produce elevates the flavors. The key to a perfect Chopped Veggie Wrap lies in the quality of the ingredients, with crisp, colorful vegetables and a zesty dressing taking center stage. For a unique twist, some chefs opt for marinated tofu or grilled portobello mushrooms as a protein alternative.

15 min

300 calories

Instructions

Lay out the whole wheat tortillas on a clean surface.
In a medium-sized bowl, combine 1/2 cup diced cucumber, 1/2 cup diced red bell pepper, 1/2 cup shredded carrots, 1/4 cup diced red onion, 1/4 cup chopped fresh parsley, and 1/4 cup crumbled feta cheese. Mix well.
Spread 1/8 cup of hummus onto each tortilla, leaving a 1-inch border around the edges.
Divide the chopped vegetable mixture evenly between the two tortillas, spreading it over the hummus.
Drizzle 1 tablespoon of balsamic vinaigrette over the vegetables on each tortilla.
Season with salt and pepper to taste.
Fold in the sides of the tortillas and then roll them up tightly, tucking in the ends as you go.
Slice each wrap in half diagonally and serve immediately, or wrap in parchment paper for later.

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