Ingredients:

  • 4 large whole-wheat tortillas (approx. 10 inches each)
  • 1 cup roasted garlic hummus
  • 1 tbsp extra virgin olive oil
  • 2 cups shredded carrots
  • 2 cups thinly sliced red cabbage
  • 1 cup sliced English cucumber
  • 2 cups fresh baby spinach
  • 1 medium avocado, sliced
  • 1/4 cup fresh lemon juice
  • 2 tbsp balsamic glaze
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash and dry all greens thoroughly. Slice the cucumbers into matchsticks and shred the carrots and cabbage into fine ribbons.
  2. Lay the tortilla flat and spread 2–3 tbsp of hummus in the center, leaving a 1-inch border around the edges.
  3. Layer the spinach first, followed by the cabbage, carrots, and cucumber. Top with avocado slices and a drizzle of balsamic glaze and lemon juice.
  4. Fold in the sides of the tortilla, then roll tightly from the bottom up.
  5. Place the wrap seam-side down in a skillet over medium heat with a touch of olive oil. Sear for 1–2 minutes per side until the tortilla is mahogany-colored and crisp.