Vegan hummus wraps filled with mixed greens, radishes, Brussels sprouts, tofu, chickpeas, and a jalapeño hummus. Pairs best with fresh air, sunshine and & your favorite chips.
In need of a lunch that will leave you feeling full without the post-eating crash or mid-day slump? These vegan hummus wraps have you covered. They tastes like what I imagine spring would be like if it were a food instead of a season - bright and fresh with hints of lemon. *chefs kiss*
A few reasons why I love this recipe;
- It has an abundance of textures thanks to a mix of baked and raw veggies/greens
- The light savory flavors make it a crave-worthy meal
- Anything with a spicy hummus is a win
- Leftovers can easily be made into a salad and also thrown into other meals limiting the potential of food waste
Speaking of salads, raw radishes make their way into all of mine for their juicy crispness. I had never even thought about baking them... until now. Baking radishes takes away some of the zing and they easily absorb seasonings which makes them the perfect addition to this wrap. Also, radishes are frequently in season and have a generous amount of vitamins and minerals, so it's a win-win. Try it out and let me know what you think!
Interested in learning more about eating seasonally? Check out this article. Want to know more about radishes? Head here.
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Vegan hummus wrap ingredients
- Jalapeño hummus (or sub with hummus of choice)
- Organic spring mix (baby lettuces, red and green chard and radicchio)
- Lemon garlic vinaigrette (to drizzle over the greens)
- Lemon pepper tofu
- Baked Brussels sprouts & radishes
- Chickpeas (optional)
- Almond flour tortilla wraps
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make vegan hummus wraps
- Season and bake tofu and veggies
- Warm tortilla
- Add hummus and greens, drizzle with vinaigrette
- Add tofu and veggies
- Enjoy!
Easy vegan dressing for wraps, sandwiches and salads
For a store-bought option I love Tessemae's Organic Lemon Garlic dressing. It's a fresh and bright dressing that is so versatile and works on anything. In this particular recipe it adds just the right amount of flavor to the mixed greens and pairs wonderfully with garlic peppery notes from the vegetables and the tofu.
For a homemade option; drizzle avocado oil over the greens and then spritz with lemon juice and add a sprinkle of garlic granules and sea salt.
Store-bought gluten-free vegan wrap options
With anything store-bought I always look for the products that have the least amount of ingredients. Here are some of my favorites;
- Whole Foods and Siete Foods both have almond flour tortillas that are delicious, buttery (without the butter), and are perfect for these hummus wraps. I also love the size of them but if you're looking for a more traditional wrap, Siete Foods has burrito sized tortillas.
- Trader Joe's almond flour tortilla wrap is also a great choice! They are smaller so use these for mini wraps.
Both brands have various flavors (chickpea, cassava, etc). If you have a favorite wrap, DM me or comment below.
FAQ about baked tofu
Remove tofu from the packaging and drain the water out. Next, place the block of tofu between two absorbent dishcloths (I fold mine in half and then in half again so they are just slightly larger than the block of tofu). Finally, place a heavy object on top (cast iron pan or cookbooks are my go-to's) and let it sit for 15 minutes.
Place the block of tofu on its side and slice vertically into three equal parts. Lay the tofu flat and slice vertically again into 5-6 equal parts, then slice horizontally 4-5 times (depending on the desired sized cubes, I usually go for smaller as they crisp easily in the oven).
An easy and quick way to season tofu is to add avocado oil, sea salt, black pepper, and a spritz of lemon to the tofu before coating it in a tablespoon of arrowroot. The result is a slightly crispy tofu tofu that can easily be used in any salad, sandwich, or wrap.
There are two tricks to getting tofu to be crispy; it needs to be tossed in arrowroot starch and it should be baked in the oven. Additionally, when placing the tofu on the sheet pan, the pieces should be spread out versus stacked on top of one another.
Substitution and variations
- Vegetables; fingerling potatoes, asparagus, carrots, beets, or broccoli all are possible options to use in the wraps as well.
- Mixed greens: substitute for spinach, lettuce, shredded Brussels sprouts, or chopped cabbage.
- Jalapeño hummus: swap out with your favorite hummus, mashed avocado, or guacamole! Additionally, you can omit, but I recommend adding a touch more lemon vinaigrette if so to prevent the wrap from being dry.
- Almond flour tortilla wraps: swap with a burrito sized tortilla, corn tortilla, or bib lettuce.
Make as a salad: add 2 cups of spring veggies to a bowl and toss with the lemon vinaigrette. Add veggies, tofu, and chickpeas. Top with a spoonful of hummus, sprinkle with sunflower seeds (optional) and enjoy!
How to store hummus wraps
Leftover veggies and tofu last in the fridge for 2-3 days. Mixed greens and store-bought hummus last for about a week in the fridge. The wraps can be kept in the fridge for a few weeks or in the freezer for a few months (check the packaging as each brand differs).
📋 Recipe
Vegan Hummus Wraps with Baked Tofu
Ingredients
Tofu
- 1 block extra-firm tofu, pressed
- 1 tablespoon avocado oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 slice lemon, spritzed (about ¼ teaspoon of lemon juice)
- 1 tablespoon arrowroot starch
Radishes and Brussel Sprouts
- 1 bunch radishes, sliced
- 1 cup brussels sprouts
- 1 teaspoon avocado oil
- ½ teaspoon garlic granules
- ¼ teaspoon sea salt
- pinch black pepper
For each wrap
- 1 tablespoon jalapeño hummus (I used Whole Foods brand)
- 1 handful mixed spring greens
- Tessamae's Lemon Vinaigrette, drizzled over the greens (roughly ¼-½ teaspoon)
Optional add-ins
- chickpeas
- sunflower seeds
- sliced banana pepper or jalapeños
Instructions
- Remove tofu from its packaging and press for 10-15 minutes.
- While the tofu presses, prepare brussels sprouts and radishes. For the brussels sprouts, cut off the ends and then slice in half vertically. For the radishes, slice horizontally into quarter-sized circles (if you have any tiny radishes in the bunch, feel free to leave them whole).
- Toss the Brussels sprouts and radishes into a medium-sized bowl with oil, salt, pepper, and garlic.
- Preheat oven to 425° and line a baking sheet with unbleached parchment paper.
- Remove tofu from the press and cube into bite-sized pieces. Toss into a separate medium-sized bowl with oil, salt, pepper, and a spritz of lemon juice. Mix together, then add arrowroot starch and mix again.
- Place seasoned tofu and vegetables onto the lined baking sheet. Slide sheet onto the middle rack and bake for 25 minutes or until golden brown.
- To assemble the wraps; warm the wrap on a skillet for 10-15 seconds on each side. Remove from heat and spread a tablespoon of hummus over the wrap. Add a handful of greens and drizzle with lemon vinagrette. Top with desired amount of baked tofu and vegetables. Top off with a handful of chickpeas or sunflower seeds.
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