Fab Veggie Wraps

This weekend, my Heritage Awareness girlfriends (Austin edition) convened at Judy’s house, and I made my current favorite lunch: veggie wraps. Here’s my recipe:

Wrap bread  (I like Flatout Flatbread)
Mustard (I use sweet/hot mustard)
Hummus (today’s choice is a red pepper hummus)
1 to 2 T. chopped pepperoncini
1/4 c. sweet/hot pickles
1 to 2 T. grated carrots
Handful of washed arugula leaves

Spread a thin layer of sweet/hot mustard on the wrap, followed by a thin layer of hummus. If the layer is too thick, the hummus will squeeze out when you roll the wrap. Then add a sprinkling of chopped pepperoncini, a few spicy/sweet pickles, grated carrot, and arugula. Roll it up and cut it in half, and there you have it.

Options: You can create whatever type of hummus, mustard, and veggie combos you like. I sometimes add sliced avocado, chopped sundried tomatoes, chopped olives or an olive tapenade, grated cheese, other types of greens, cucumbers, a sprinkling of red wine or balsamic vinegar, etc. But my foundation is always the hummus and the  hot/sweet combo of those pickles and mustard!

If you’re entertaining, you could cut these into pinwheels for appetizers. Easy peasy!

 

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