This satisfying filling of crunchy vegetables combines well with Whole-Grain Buckwheat Wraps and Whole-Grain Millet Wraps.
TIP: If not eaten immediately, cool wraps and gently place them in a plastic bag. Store them at room temperature overnight or in the refrigerator for 3 days. It’s not necessary to reheat them before using.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).
Yields 4 servingsIngredients
- 1 ripe avocado, diced
- 1 medium tomato, diced
- 1 tablespoon lime juice
- 3-4 handfuls baby spinach leaves
- ½ cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup prepared classic hummus
- 2 tablespoons prepared horseradish
- 1 teaspoon smoked paprika
- ¼ teaspoon chipotle powder
Directions
1In a medium bowl, combine avocado, tomato and lime juice.
2To make hummus spread, place hummus, horseradish, smoked paprika and chipotle powder in a separate bowl. Stir to combine.
3To assemble each wrap, spread about 2 tablespoons hummus spread over one side of each wrap. (Serve any remaining hummus as a dipping sauce.) Place some spinach leaves, carrots and cabbage on the center. Top with avocado and tomato mixture. Gently roll up each wrap and cut in half.
