I have to say that I’m fortunate to have a cafeteria available to me at work. It really is convenient when I don’t have any leftovers to bring in for lunch. However, the meatless options in the cafeteria aren’t stellar. I often default to the veggie wrap but it seems like half of the filling options typically aren’t available for one reason or another. This can result in a lettuce and tomato wrap with a little bit of hummus and/or cheese. Not filling. Not flavorful.
With just a little bit of meal prep at the beginning of the week, I’m sure I can provide myself with a better wrap for lunch. My plan is to chop and slice all of the vegetables then place them into individual bags that I can quickly grab out of the fridge as I head out the door for work. By assembling the wraps at work, the wrap/tortilla won’t get soggy. This homemade jalapeño hummus provides so much flavor and can easily be used for dipping veggies, crackers, etc. as a side dish or snack.
- 15oz can chickpeas, drained and rinsed
- 2 Tablespoons tahini
- 1/3 cup olive oil
- 2 Tablespoons fresh Jalapeño, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Place all ingredients in a food processor or blender and blend until smooth. You may need to scrape the sides of the processor partway through in order to fully incorporate the ingredients.
- Enjoy as a spread for a sandwich or wrap as seen in next recipe. Or enjoy as a dip for veggies, pretzels, pita chips, etc.
- If you want to add more spice to your hummus, add more jalapeño. If you prefer a milder level of heat, remove the seeds from the jalapeño before chopping and adding it to the hummus.
- To avoid getting the jalapeño oils on your hands (and potentially in your eyes if you rub them) wear plastic gloves while chopping it.
- 1 large tortilla or wrap of choice
- ¼ cup jalapeño hummus
- 1 handful kale, rinsed and stemmed
- 1 handful red cabbage, chopped
- 4 slices cucumber
- 4 rings sliced red onion
- 3 slices tomato of choice
- 1 handful zucchini noodles
- 3 slices bell pepper of choice
- Spread hummus on 1/3 - 1/2 of the wrap. On top of thehummus, layer the kale, cabbage, cucumber, onion, tomato, zucchini noodles andbell pepper. Fold the wrap around the vegetables and enjoy.
Veggie Wrap with Homemade Jalapeño Hummus