Rainbow Veggie Wrap with Beet White Bean Hummus
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size: 11.06 ounces
Ingredients
1 cup beets, canned, drained, sliced
3 cups cannellini beans, canned, drained, rinsed
1/3 cup tahini paste
3 tablespoons olive oil
5 teaspoon garlic cloves, peeled, minced
4 teaspoons lemon juice
2 teaspoons cumin, ground
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
12 flour tortillas, 12″
3 2/3 cup red bell pepper, sliced
1 1/2 cups carrots, peeled, shredded
3 3/4 cup yellow bell pepper, sliced
2 1/2 cups cucumber, with peel, sliced
3 1/2 cups Romaine lettuce, shredded
2 cups red onion, sliced
2 cups red cabbage, shredded
Preparation
- In a food processor, combine beets, beans, tahini, olive oil, garlic, lemon juice, cumin, black pepper and onion powder and blend until smooth. Beet hummus can be stored in a sealed container in cooler until ready for service.
- To build, spread 3 ounces of hummus evenly in the center of 1 tortilla, leaving a 1/5 inch border around the edges.
- Next, shingle vegetables on top of hummus in the following order: 1 ounce red peppers, 1/2 ounce carrots, 1 ounce yellow peppers, 1/2 ounce lettuce, 1 ounce cucumbers, 1/2 ounce onions, and 1/2 ounce cabbage.
- To roll the wrap, fold in the sides along vegetable ends. Then, roll tightly from red peppers to the cabbage. Slice wrap in half. Wraps can be prepared to order or stored in hotel pans in cooler until ready to serve.
Nutrition information
Calories: 444 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Carbohydrate: 67g Fiber: 13g Total Sugars: 8g Protein: 15g Sodium: 768mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.