Hummus and pea shoot mini wraps

Serves 2


2 tablespoons roasted sunflower seeds

2 small spinach tortillas (or gluten free tortillas)

2 tablespoons favorite hummus (I like garlic hummus)

4 baby carrots, sliced into quarters OR 1/4 cup shredded carrots

2 tablespoon sliced roasted red peppers (from can, drained)

4-5 fresh spinach leaves, chopped

handful of pea shoots or Microgreens of choice

1 tablespoon chopped, fresh basil leaves

2 radishes, sliced into matchsticks (or 1 tablespoon pre-sliced matchstick radishes)

juice from 1/2 a lemon

salt and pepper

Recipe by Christin

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Preheat oven to 300 degrees. Prepare veggies.

Place 2 tortillas directly on oven rack and heat for 1 minute. When finished, place tortillas on cutting board.

Spread 1 tablespoon hummus down the center of each tortilla. Over the hummus, add 1 tablespoon sunflower seeds. Add carrots, roasted red peppers, spinach leaves, microgreens, basil and radishes down the center of the tortilla. Squeeze with lemon and sprinkle salt and pepper on top.

Starting with the edge of the tortilla, roll over the veggies tightly until contained. Cut down the center and secure with toothpicks. Serve with salad or pita chips and leftover hummus. Enjoy!