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Meatless Monday shouldn’t leave you wanting more, and there is a grave misconception amongst us carnivores that if it doesn’t have meat, it isn’t satisfying. That couldn’t be further from the truth! These hummus veggie wraps are so satisfying, colorful, and full of texture. And the best part is, there is no cooking required!

I used to subscribe to the belief that every meal needed meat, otherwise it’s really just a side dish or snack! But as I got older, and more conscious about that I put in my body, I evolved. I began to appreciate other sources of protein, like beans and quinoa, and realized I didn’t need to slap a chicken breast into every salad to be happy. These veggie hummus wraps are the perfect example of that. They are bright and fresh, full of different textures and bites, and slathered with a roasted red pepper hummus to tie it all together. Sorry grilled chicken, you are taking a day off.

Wrap Sandwiches

If I am being completely honest, wrap sandwiches have now taken the top spot as my go-to lunch. They are so versatile, they are portable, and usually don’t require any cooking. The beauty of my newest craze is that grocery stores really accommodate my needs. Nowadays, there are so many options for making a wrap: tortillas, flatbreads, naan, pita. And don’t get me started on the yummy flavors like tomato basil and garlic spinach. Before the filling even comes into play, we are off to a great start.

Whenever I make a wrap, no matter the flavor profile, I always start with my condiments or fat. So whether that is mayo and mustard, ranch, a garlic spread, or even peanut butter (if we are going the sweet route), I slather a heaping portion directly onto the wrap, about two rounded tablespoons depending on the size of the wrap.

In this case, we are starting with hummus. Hummus is a great base because it comes in so many flavors, has the bright, nutty flavor of tahini, and is a great source of protein from the garbanzo beans. For this recipe, I used a roasted red pepper hummus, but any flavor you prefer works!

Veggie Wrap

Now that we have laid the foundation, it is time to pull out your cutting board! This recipe requires zero cooking or heat. Instead, all you need is a few minutes of chopping. To make 4 wraps, slice the following:

1/2 a seedless cucumber
1 roma tomato
1/2 red bell pepper, julienned
1/2 red yellow pepper, julienned
1/4 red onion
1 avocado

Lay each of the ingredients in a slim row, predominately on one side of the wrap rather than right in the center. This makes it easier to roll later. Top each wrap with about 1/8 cup of spinach. You can definitely stop here, or you can feel free to add some more flavor, like olive oil, oregano, a tahini dressing, you name it!

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Once your tortillas are topped, carefully pull the end of the wrap closest to you over the ingredients. Tuck in all of the ingredients and pull the tortilla and filling back towards you. Next, tuck in the side and roll the entire wrap forward, pressing gently when the seam side is down to secure. Cut the wraps in half and enjoy!

Other Wrap Flavors

Not feeling hummus and veggies today? That’s okay! Try some of these other filling ideas instead for a quick, no-cook lunch!

Buffalo Chicken– Rotisserie chicken mixed with buffalo sauce, chopped celery and blue cheese, lettuce and tomato
Turkey Club– Sliced turkey, bacon, provolone, lettuce, tomato, red onion
Caesar Salad– Shredded chicken, parmesan, caesar dressing, romaine lettuce
Chicken Ranch– Grilled chicken, bacon, cheddar cheese, ranch, lettuce
Greek Chicken– Grilled chicken, feta, romaine lettuce, red onions, pepperoncini, greek dressing
Thai Chicken– Shredded chicken, edamame, shredded carrot, red onion, peanut dressing

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