Hummus Wrap With Tomatoes And Spinach Recipes

Steps:

• Spread half the hummus on each wrap.
• Top each wrap with half the tomato and half the spinach.
• Drizzle with olive oil.
• Add onion if desired and fold wrap to enclose the veggies.
• Note -- Pita pockets are out of fashion but they still taste as good as they did when they were trendy -- especially with this combination of flavors inside -- so that variation is worth trying.

Steps:

• Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

Steps:

• For the onions: Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Set aside and let cool slightly.
• For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender. Pulse until the mixture becomes somewhat smooth and combined, but do not overmix. Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency. Add the olive oil and pulse a few more times just to incorporate. Taste and add more cumin, salt or garlic if needed. Pour the hummus into a bowl and stir to ensure it's combined. Serve immediately, or refrigerate for up to 3 days.
• For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar. This makes more than you'll need for 1 wrap; store the rest in the fridge and use for another salad.
• For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable, with just a little bit of color! Let the tortilla cool slightly.
• To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla. Arrange the cooked onions and roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend and chow down!

Steps:

• Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.
• Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
• Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.
• Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
• Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.