Name: Vegetable Hummus Wrap
Prep time: 25 min
Cook time: 30 min
Ingredients: 1/4 cup Granulated sugar; 1/4 tsp Sea salt; 1/2 tsp Ground cinnamon; 1/2 Egg white; 1/4 TBSP Vanilla extract; 4 oz Almonds; 2 TBSP Butter; 1/4 cup Onion (diced); 2 cloves Garlic (minced); 2 cups Corn; 1/2 cup Potato (peeled and diced); 2 cups Chicken broth; 1 cup Milk; 1/4 tsp Dried thyme; Fresh parsley (chopped for garnish (optional)); Salt; Black pepper; 2 TBSP Mayonnaise; 1 tsp Sriracha sauce (use as desired); 2 Tortilla wraps; 1/2 cup Hummus; 2 cups Baby spinach; 4 slices Tomatoes; 1/4 cup Red onion (slice thinly or shaved on a mandolin); 8 slices Cucumber; 1 Carrot (peeled and sliced into thin); 24 oz Kombucha (cold)

Vegetable Hummus Wrap

No ratings yet

Print Pin

Prep Time: 25

Cook Time: 30

Servings:

Calories: 541kcal

Ingredients

Candied Almonds

1/4 cup Granulated sugar
1/4 tsp Sea salt
1/2 tsp Ground cinnamon
1/2 Egg white
1/4 TBSP Vanilla extract
4 oz Almonds

Soup

2 TBSP Butter
1/4 cup Onion diced
2 cloves Garlic minced
2 cups Corn
1/2 cup Potato peeled and diced
2 cups Chicken broth
1 cup Milk
1/4 tsp Dried thyme
Fresh parsley chopped for garnish (optional)

Seasoning

Salt
Black pepper

Wrap

2 TBSP Mayonnaise
1 tsp Sriracha sauce use as desired
2 Tortilla wraps
1/2 cup Hummus
2 cups Baby spinach
4 slices Tomatoes
1/4 cup Red onion slice thinly or shaved on a mandolin
8 slices Cucumber
1 Carrot peeled and sliced into thin

Kombucha

24 oz Kombucha cold

US Customary - Metric

Instructions

Preheat oven to 250°F | 121°C. Grease a large baking sheet. (Do NOT use parchment paper or foil. Bake directly on the greased pan.)
In a small bowl, combine sugar, sea salt, and cinnamon, set aside.
In a large mixing bowl, whip egg white and vanilla with a whisk until frothy (about 1 minute). Add almonds to wet mixture and stir until evenly coated.
Once the almonds are coated, sprinkle the dry ingredients over the almonds and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the almonds.
Spread the almonds evenly, in a single layer, on the prepared baking sheet.
Bake at 250 degrees F | 121 degrees C for 1 hour. Stir every 15 minutes.
After one hour remove the almonds from the oven, give them a final stir, and let them cool on the baking sheet.
Prep all ingredients per the instructions above.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant. Add the corn kernels and diced potato to the pot and stir to combine with the onions and garlic. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender.
In a bowl, mix the mayo and sriracha until fully combined. Then spread it onto the wrap. Layer the wrap with hummus, spinach, tomato, onion, cucumber, and carrots.
Fold in the ends and roll up tight. Cut in half.
Serve the wrap with soup and kombucha. Enjoy with almonds for dessert.

Nutrition