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.
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
How to Make It
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.
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