Ingredients:

  • 4 large (10 inch) whole wheat tortillas
  • 1 cup (250g) low-sodium classic hummus
  • 2 cups (60g) shredded carrots
  • 1 cup (100g) English cucumber, thinly sliced into matchsticks
  • 1 cup (70g) red cabbage, thinly shredded
  • 1 cup (100g) red bell pepper, thinly sliced
  • 2 cups (60g) baby spinach
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 1/2 teaspoon (3g) sea salt
  • 1/4 teaspoon (1g) cracked black pepper

Instructions:

  1. Wash all vegetables thoroughly. Pat the cucumber and spinach completely dry with paper towels. Shred the carrots and cabbage and slice the peppers into thin strips.
  2. In a small bowl, toss the baby spinach with lemon juice, olive oil, salt, and pepper until lightly coated.
  3. Lay a tortilla flat on your workspace. Using a spatula, spread 1/4 cup (60g) of hummus across the entire surface, leaving a small 1/2-inch border around the edges.
  4. Place a handful of the dressed spinach in the center, then layer the shredded carrots, cabbage, cucumber, and peppers on top in a neat row.
  5. Fold the left and right sides of the tortilla inward toward the center. Lift the bottom edge and roll tightly upward, tucking the filling in and applying gentle pressure to ensure a compact cylinder.