Made with cauliflower & carrots tossed in olive oil and cumin roasted to perfection, a sun-dried tomato spread, leafy kale, avocados & beet hummus. Delicious, satisfying vegetarian lunch ready in 35 minutes all wrapped in a lovely tortilla.

With everyone being under self-isolation and quarantine limiting their exposure to the public, we decided to put together some fun recipes to help you bring new creative healthy lunch & dinner alternatives to your kitchen table that will use up some of that delicious produce stored in the refrigerator.

Summer is just around the corner and if you’re like us you’re already getting into the mindset of eating lighter meals that are not only healthy but of course delicious filled with nutrients that will fill you up. These hummus wraps are so tasty, they are simple to make and make for a great lunch without requiring too much effort.

Feel free to make this your own and customize it with ingredients you already have. If you have veggies that are starting to look dull why not throw them in the oven, roast them and toss them in the wrap, swap the kale with spinach if that’s what you have on hand, get creative!

Another reason why we love this wrap so much is that its packed with nutrients and superfoods! Lets start with cauliflower, its high in fiber and vitamin B. Fiber helps enhance weight loss and digestion. Next we have carrots packed with potassium, beta carotene and vitamin C that will help boost your immune system, brighten your skin and give you that nice glow keeping your body and skin hydrated. We added fresh leafy kale to the wrap since kale is great for cardiovascular support, its high in vitamin K, vitamin C, vitamin A, helps reduce cholesterol and one of our favorite detox foods. We all know avocados are a great source of healthy fats that will help keep you full so why not add these to the wrap as well! Lastly we added beetroot hummus spread. Hummus is a go-to for vegans, the beets and chickpeas have strong antioxidant properties which help promote a healthy gut and help detox your body from unwanted toxins. Of course its always best to make your own hummus but we went with a store bought beet hummus just be careful of the amount of preservatives added. Again the focus here is to use what you have in the refrigerator, if you have regular hummus you can throw it in the food processor with some cooked beets, if you have black bean hummus or red pepper hummus on hand these will all work just fine.

Once the cauliflower and carrots are roasted, it only takes a matter of minutes to assemble your wraps. We had regular white tortilla wraps on hand but again use what you have. If you have pitas, whole wheat wraps use that. Start by spreading the beet hummus in the center of the wrap, next divide the roasted carrots and cauliflower, top with fresh chopped kale –stems removed, add your sliced avocados, top with the sundried tomato spread. Its ok if some of that oil drips into the wrap, there’s so much flavour packed in the oil of the spread it helps bring everything together and just elevates this simple wrap. Roll the wraps burrito style with the edges folded in and secure it with a toothpick.

If you try this recipe, let us know! Leave a comment a comment on our Instagram page and tag your photos #thecommunalfeast on Instagram. We’d love to see what you come up with and please remember to stay home and stay healthy!

Print Recipe

ROASTED VEGGIE WITH BEET HUMMUS WRAP

Made with cauliflower & carrots tossed in olive oil and cumin roasted to perfection, a sun-dried tomato spread, leafy kale, avocados & beet hummus. Delicious, satisfying vegetarian lunch ready in 35 minutes all wrapped in a lovely tortilla.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Lunch

Servings: 4

Author: the communal feast

Ingredients

• For the roasted veggies
• 5 –7 carrots
• 1 head cauliflower
• 2 tablespoons olive oil
• 4 teaspoons cumin
• Salt + pepper
• For the wraps
• 2 Handfuls fresh chopped kale –stems removed
• 4 tbsp beet hummus
• 1 jar of sundried tomatoes
• 2 avocado peeled and cut into slices
• 4 to rtilla wraps

Instructions

• 1. Roast the Veggies: Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a baking sheet. Chop the cauliflower into small florets and add to baking sheet. Drizzle with oil and sprinkle with cumin, salt + pepper to taste. Toss around
  on the pan to combine. Bake for 25 minutes. To get more browning, bake for an additional mi 10 minutes only if you have time. When the veggies are done, remove from oven and set aside to cool.
• 2. Sun Dried Tomato Spread: Drain off most of the excess oil from the sun dried tomatoes and pulse in a food processor for a chunky, spread-able texture.
• 3. Assembly: Warm up the tortilla so it’s nice and soft. This helps prevent the wrap from breaking when rolling. Using a spoon, spread the beet hummus in the center of the wrap and layer with roasted carrots & cauliflower –divide these evenly between wraps. Next add the chopped kale and sliced avocados. Top with sun dried tomato spread. Roll the tortillas –you can secure them with a toothpick and serve immediately.
•