Spinach Hummus Wrap

The boys are visiting their father for a couple of weeks and I don't feel the need to cook a large meal just for me. I made this wrap from tossing several things together from the refrigerator, but it turned out great.

For One Wrap:
1 large tortilla or wrap
2 T. hummus
1/4 roasted bell pepper, thinly sliced
1/8 cup diced (not sliced) baby portabello mushrooms
2 T. brown rice
8 to 10 large spinach leaves (or however many will fit in your wrap)
1 to 2 T. Creamy Vegan Ranch

Note: The hyperlinks will take you to a recipe on this blog for the required ingredient.

Optional: Heat tortilla in the microwave for about 10 seconds or in a heated skillet until just warm. This step is not required considering this is a cold wrap, but it does help the tortilla to roll more easily without tearing.

Spread hummus down the center of the wrap. Top hummus with peppers, mushrooms and brown rice. Add spinach, then drizzle ranch.

Fold like a burrito, tucking the "bottom" side in first. It is helpful to use a dull knife to stuff the vegetables into the wrap so they don't fall out while rolling.

Serve immediately or wrap in foil until lunch (be sure to recycle it when you're finished). :o)

Wraps are a great way to get some veggies into your diet. Load the tortillas up with any combination of vegetables, grains, beans, nuts, or even fruits. Sauces are the key to a delicious wrap - play with vegan Ranch, Caesar, varied flavors of hummus (my favorite is sun-dried tomato), or vegan cheese sauces.