Edamame Hummus Wrap

Made with protein-rich edamame instead of chickpeas, this easy hummus recipe is the perfect vegetarian filling for a grab-and-go wrap. Or double the recipe and use the hummus for a healthy snack with cut-up vegetables.

Prep/Cook Time: 35 Minutes, Servings: 4

Ingredients

• 12 ounces frozen shelled edamame (about 2¼ cups), thawed
• 4 tablespoons lemon juice, divided
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons tahini
• 1 large clove garlic, chopped
• ½ teaspoon ground cumin
• ¾ teaspoon ground pepper, divided
• ½ teaspoon salt
• 2 cups very thinly sliced green cabbage
• ½ cup sliced orange bell pepper
• 1 scallion, thinly sliced
• ¼ cup chopped fresh parsley
• 4 8- to 9-inch spinach or whole-wheat tortillas

Directions

1. Combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, ½ teaspoon pepper and salt in a food processor. Pulse until fairly smooth.
2. Whisk the remaining 1 tablespoon each lemon juice and oil with the remaining ¼ teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread about ½ cup of the edamame hummus across the lower third of each tortilla and top with about ½ cup of the cabbage mixture. Roll closed. Cut in half to serve, if desired.

Nutritional Information

Per Serving: 339 calories; 20 g fat (3 g sat, 11 g mono); 0 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 4 g total sugars; 14 g protein; 8 g fiber; 480 mg sodium; 641 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.