Chicken / Black Bean Hummus Wrap

The Versatile Hummus Wrap –

At our house, lunches are filled with light and easy meals. If it takes more than five minutes to prepare, it’s not a good option for us, because lunch breaks are supposed to be just that—breaks! Time spent enjoying lunch, rather than preparing lunch.

Hummus Wrap Ingredient Tray

The hummus wrap recipe is very versatile with both vegan and non-vegan options. I often prefer lighter lunches, whereas my husband usually prefers meatier lunches. So, rather than making two completely different lunches to satisfy both of our appetites, I simply alter the toppings in the same recipe. My hummus wrap is filled with vegetables, whereas his is filled with meat.

Hummus Wrap Ingredients

The recipe itself originated this past summer during a camping trip in the Rocky Mountains. And that’s why it’s so versatile. Because there were nearly twenty mouths to feed every meal. Because of this, instead of only having one meal option, which is impractical for a group of vegans and non-vegans, the meal options were nearly unlimited.

Hummus Wraps Process

The base of these camping meals were set, bread for sandwiches or tortillas for wraps, but the huge variety of toppings were optional. Starting out, I kept making standard sandwiches. They were the obvious choice, because they fit easily into plastic bags and were easy to store while hiking. But after a few hours they’d be stale and end up sitting heavy in my stomach.

Quick Assembly Lunches for the Whole Week –

Luckily, after a few days of those disappointing sandwiches, I created this hummus wrap. It’s a lunch that is good served cold, but even better after warming up from a few hours of hiking (or you know, being broiled if you’re not hiking). It’s something I’d never had before, but have continuously made since. They’re that good!

Hummus Wraps in Broiler

It’s so light, yet filled to the brim with tasty ingredients. And it only takes a few minutes to make. I usually buy enough of the ingredients to last a whole week. That way I can prep the vegetables the first day, then enjoy quick assembly lunches for the rest of the week.

Chicken / Black Bean Hummus Wraps

Stop wasting your lunch breaks fretting over meal prep, and give this hummus wrap a try! Serve with a handful of chips and a pickle, or a dish of fresh fruit—either way, you’re going to enjoy this quick and easy lunch!

If you give the hummus wrap a try, let me know what you think! I hope you love it as much as I do! Leave a comment below, or share a photo of your wrap @hopesimmonsdesign on Instagram.


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Chicken / Black Bean Hummus WrapsChicken Hummus Wrap / Black Bean Hummus Wrap

Prep Time: 5 minutes — Cook Time: 1 minute — Serving Size: 1

Base Ingredients:

1 flour tortilla, 8”
¼ c roasted red pepper hummus

Black Bean Hummus Wrap Filler Ingredients:

3–5 olives, sliced
¼ c black beans, drained and rinsed
½ TB jalapenos, diced
¼ c cucumber, diced
¼ c carrots, shredded
Salt & pepper to taste

Chicken Hummus Wrap Filler Ingredients:

3–4 slices of chicken lunch meat
1 slice of cheese, cut into halves
3–5 olives, sliced
2 leaves green lettuce

Directions:

1. Turn on the broiler.
2. Wash and prepare the vegetables—slice the olives, dice the jalapenos and cucumber, and shred the carrots. Set aside.
3. To assemble the wrap, evenly spread the hummus on half of the tortilla.
4a. Black Bean Hummus Wrap: Top the hummus with the carrots, cucumber, black beans, olives,  jalapenos, salt and pepper.
4b. Chicken Hummus Wrap: Top the hummus with the olives, chicken, cheese, and lettuce.
5. Finish by tucking in the edges of the tortilla (to hold in the ingredients) and rolling the tortilla over, continually tucking in the edges until the end of the tortilla has been reached.
6. Place the wrap, seam facing down, onto an ungreased cookie sheet. Then place in the broiler until the tortilla turns a nice golden brown on top. (Watch out—it only takes approximately 30 seconds!) Remove from the broiler.
7. Slice in half (optional), and enjoy!

Note:

The hummus wrap can be served cold, or made ahead of time (up to a few hours) and left out, rather than broiled.

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