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Beet and Carrot Hummus Wraps Recipe

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4 from 79 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

These vibrant Beet and Carrot Hummus Wraps are a fresh, healthy, and colorful meal perfect for lunch or a light dinner. Featuring a zesty carrot and beet salad tossed in a tangy citrus dressing, creamy goat cheese, and flavorful hummus wrapped in a warm tortilla, these wraps combine crunchy textures with bright, earthy flavors. They can be prepared quickly, making them an ideal choice for a nutritious on-the-go meal or make-ahead option.

Ingredients

Dressing and Salad

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 teaspoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1–2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded raw beets
  • 2 cups shredded carrots
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon chopped fresh dill
  • 1/4 cup toasted sunflower seeds (or other seed/nut of choice)

Wrap Assembly

  • 1 large tortilla or wrap
  • 1 oz softened goat cheese (about 2 tablespoons)
  • 1/4 cup plain or flavored hummus
  • Heaping 1/2 cup carrot and beet salad
  • Small handful fresh greens (such as arugula, spinach, or spring mix)

Instructions

  1. Prepare the Vegetables: Using a large side of a box grater, grate the raw carrots and beets. Optionally, place the grated veggies on a clean kitchen towel and squeeze with your hands to remove excess liquid, which helps prevent soggy wraps.
  2. Make the Dressing and Toss Salad: In a large bowl, whisk together olive oil, apple cider vinegar, lemon juice, orange juice, maple syrup, Dijon mustard, minced garlic, salt, and black pepper until fully combined. Add the shredded beets, carrots, thinly sliced red onion, chopped fresh dill, and toasted sunflower seeds. Mix well to coat all ingredients and set aside. This salad can be prepared up to 4 days in advance for convenience.
  3. Assemble the Wrap: Warm the tortilla if desired to make it more pliable, then lay it flat. Spread about 1 ounce of softened goat cheese in the center, followed by 1/4 cup of hummus. Top with roughly 1/2 cup of the carrot and beet salad and a small handful of fresh greens like arugula or spinach.
  4. Roll and Toast the Wrap: Fold the sides of the tortilla inward, then roll up the wrap tightly from one end to the other. For a firmer wrap and better sealing, place the seam side down in a hot pan and toast for 1-2 minutes until lightly golden. Finally, slice the wrap in half and enjoy immediately, ideally paired with fresh fruit for a balanced meal.

Notes

  • Pressing the grated vegetables to remove moisture helps keep the wrap from becoming soggy.
  • The carrot and beet salad can be made several days in advance and refrigerated to save time.
  • Toasting the wrap in a pan is optional but adds a nice texture and seals the filling.
  • You can substitute goat cheese with cream cheese or a plant-based cheese for dietary preferences.
  • Use gluten-free tortillas if you need to make this recipe gluten-free.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Wraps
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://eatwithdiane.com/beet-and-carrot-hummus-wraps-recipe/