Hummus and Vegetable Wraps

For lunch on the road, wraps can't be beat! Make you own yummy hummus wraps for the beach or park!   Serves 6

Ingredients

Homemade hummus spread
1 cup cooked chickpeas (canned/fresh cooked)
1/3 cup tahini (ground sesame seeds)
1/3 cup fresh parsley
1 medium clove garlic, coarsely chopped
1-2 Tbsp fresh lemon juice
2-3 Tbsp water
1/4 tsp salt

NOTE: You may choose to purchase a store-bought hummus. If so, start at step #2.

Vegetable filling
1 1/4 cups thinly sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1/2 medium red bell pepper, thinly sliced
1/2 cup fresh lemon juice
1 clove garlic, minced (option: sauté minced garlic in 1 tsp olive oil for milder flavor)
2-3 Tbsp olive oil
salt and pepper to taste
6 (10-inch) flour tortillas

Method 1. To make the hummus spread: In food processor or blender, combine all the hummus ingredients; process until mixture is smooth. If necessary, add more water to thin to the desired consistency. (Remove from the processor, place in a storage container, and refrigerate if not using immediately.)

2. To make the vegetable filling: In medium bowl, combine the cabbage, carrots, bell pepper, lemon juice, garlic, olive oil, and salt and pepper.

NOTE: You can stop at this point and store the hummus and vegetables in separate storage containers in the refrigerator. Create the wraps the day you will eat them to prevent them from getting soggy.

3. To create the wraps, spread hummus on each tortilla.
4. Top with the vegetable filling, dividing equally.
5. Fold the bottom of the tortilla up to hold the vegetable filling and then roll the tortilla to create a wrap.
6. Serve immediately or wrap in plastic wrap or foil to take along for lunch.