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 2 1/4 cups), thawed
• 4 tablespoons lemon juice, divided
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons tahini
• 1 large clove garlic, chopped
• 1/2 teaspoon ground cumin
• 3/4 teaspoon ground pepper, divided
• 1/2 teaspoon salt
• 2 cups very thinly sliced green cabbage
• 1/2 cup sliced orange bell pepper
• 1 scallion, thinly sliced
• 1/4 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, 1/2 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 1/4 teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread about 1/2 cup of the edamame hummus across the lower third of each tortilla and top with about 1/2 cup of the cabbage mixture. Roll closed. Cut in half to serve, if desired.

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