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Roasted Red Pepper Hummus Veggie Wraps

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 wrap)

Lunch to go never looked so good. Try these portable veggie wraps with any flavor of hummus you like and whatever crisp veggies you have on hand.

Ingredients

  • 1 1/2 cups prepared roasted red pepper hummus
  • 4 (8-inch) whole-wheat flour tortillas
  • 2 cups bagged spinach and baby kale blend
  • 1 large orange bell pepper, seeded and thinly sliced
  • 3/4 cup crumbled goat cheese
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray

Nutrition Information

  • calories 418
  • fat 15.2 g
  • satfat 2.4 g
  • monofat 7 g
  • polyfat 4 g
  • protein 28 g
  • carbohydrate 40 g
  • fiber 3 g
  • cholesterol 78 mg
  • iron 2 mg
  • sodium 690 mg
  • calcium 85 mg

How to Make It

  1. Spread about 1/3 cup hummus over each tortilla, leaving a 1/2-inch border around edges. Top each with 1/2 cup spinach and kale blend, one-fourth of bell pepper, 3 tablespoons goat cheese, and 1/8 teaspoon pepper. Roll up wraps. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add wraps; cook 1 1/2 minutes on each side or until lightly browned.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.