Print Recipe
White Bean Hummus Wraps with Avocado and Bell Pepper
-
Servings :
4
-
Serving Size :
1 wrap
Ingredients
For the white bean hummus:
-
15.5 ounces white beans (like cannellini) -
1 tablespoon lemon juice -
3 tablespoons water -
1/4 teaspoon paprika -
1/4 teaspoon black pepper
For the wraps:
-
1 medium tomato -
1 medium cucumber -
1 bell pepper -
1 avocado -
4 handfuls lettuce -
4 wraps
Directions
Tip: Click on step to mark as complete.
For the white bean hummus:
-
Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients. -
Puree until the mixture is smooth, about 1 minute.
For the wraps:
-
Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado. -
Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used. -
Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.
Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.
Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.
Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 345 | |
|---|---|---|
| Total Fat | 12.1 g | |
| Saturated Fat | 2.3 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.0 g | |
| Monounsaturated Fat | 5.9 g | |
| Cholesterol | 0 mg | |
| Sodium | 88 mg | |
| Total Carbohydrate | 49 g | |
| Dietary Fiber | 26 g | |
| Sugars | 5 g | |
| Protein | 13 g | |
Dietary Exchanges
2 1/2 starch, 2 vegetable, 2 fat
-
Servings :
4
-
Serving Size :
1 wrap
Ingredients
For the white bean hummus:
-
15.5 ounces white beans (like cannellini) -
1 tablespoon lemon juice -
3 tablespoons water -
1/4 teaspoon paprika -
1/4 teaspoon black pepper
For the wraps:
-
1 medium tomato -
1 medium cucumber -
1 bell pepper -
1 avocado -
4 handfuls lettuce -
4 wraps
Directions
Tip: Click on step to mark as complete.
For the white bean hummus:
-
Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients. -
Puree until the mixture is smooth, about 1 minute.
For the wraps:
-
Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado. -
Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used. -
Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.
Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.
Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.
Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.