top of page

Crunchy veggie wraps with BBQ hummus – makes 4 small or 2 large wraps

This recipe isn’t rocket science, many of you would have made something similar in the past. It’s more of a reminder of how awesome fresh and crunchy vegetables taste, let alone when packed in a wholesome wrap with plenty of hummus. Neither of my kids were keen on hummus before, but with this BBQ flavoured version I finally won their approval. Letting your child choose which veggies go in can help with fussy eaters, slightly older children might enjoy creating their own wraps entirely. Makes a great snack, lunch, picnic or uncomplicated dinner.

What you need:

For the hummus:

1 tin chickpeas – opt for an organic brand without any added salt or preservatives

3 tbsp tahini

1.5 - 2 tbsp soy sauce

1 tbsp rapeseed oil

1 tbsp lime juice

2 tsp smoked paprika

1 tsp ground ginger

½ tsp garlic granules

1 tbsp nutritional yeast

Dash of water

For the veggies and wraps:

2 wholemeal wraps – use a brand with natural ingredients, generally the fewer ingredients the better as this means less additives and preservatives (I never realised how much stuff can go into a simple wrap before I started reading on the back..)

Fresh veggies of your choice, I tend to use:

1 large carrot – peeled and sliced into sticks

½ pepper – sliced

½ cucumber – sliced the long way

4 lettuce leaves

How you do it:

Start with the hummus.

Simply add all the ingredients to a food processor and blend until you get a smooth paste, scraping the sides down once or twice and adding a dash of water if necessary.

Wash and slice your vegetables.

Cut your wraps in half (unless you want to make them full size) and generously spread them with hummus.

Put a lettuce leave on each one of them followed by a handful of veggie sticks.

Gently roll the wraps and close with a toothpick (unless your child has a firm grip and will eat it in one go ;-)).



bottom of page