edamame hummus wrap

Lunch

Edamame Hummus Wrap

Made with protein-rich edamame instead of chickpeas, this easy hummus recipe is the perfect vegetarian filling for a grab-and-go wrap. Or double the recipe and use the hummus for a healthy snack with cut-up vegetables.

Ingredients

12 ounces frozen shelled edamame (about 2 1/4 cups), thawed
4 tablespoons lemon juice, divided
3 tablespoons extra-virgin olive oil, divided
2 tablespoons tahini
1 large clove garlic, chopped
½ teaspoon ground cumin
¾ teaspoon ground pepper, divided
½ teaspoon salt
2 cups very thinly sliced green cabbage
½ cup sliced orange bell pepper
1 scallion, thinly sliced
¼ cup chopped fresh parsley
4 8- to 9-inch spinach or whole-wheat tortillas

Directions

Combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, 1/2 teaspoon pepper and salt in a food processor. Pulse until fairly smooth.
Whisk the remaining 1 tablespoon each lemon juice and oil with the remaining 1/4 teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread about 1/2 cup of the edamame hummus across the lower third of each tortilla and top with about 1/2 cup of the cabbage mixture. Roll closed. Cut in half to serve, if desired.