Who doesn’t love a good veggie hummus wrap? 🙂 Of course, as a vegan/vegetarian lunch staple, I’ll admit they can get a little repetitive. Here’s an idea that might just get you out of a hummus wrap rut.
It takes a little night-before prep, but are super quick and easy to assemble while packing lunch in the morning. This recipe makes two wraps.
- 1 8 oz package tempeh
- 1 tsp olive oil
- 2 cloves garlic (or 1/2 tsp garlic powder)
- 1/4 tsp coriander
- 2 tbs soy sauce
- 1/2 cup quinoa
- 3/4 cup water or vegetable broth
- 1/4 cup hummus of your choice
- your favorite tortilla, pita, flatbread, or lavash
- your favorite sandwich veggies; i used cucumber, carrots, spring mix, onion, and alfalfa sprouts
To cook the quinoa, stir the quinoa and water/vegetable broth in a pot. Bring to a boil, uncovered, and then reduce heat to low and cover. Simmer until the water is absorbed and quinoa is no longer crunchy, about 15 minutes.
Meanwhile, prepare the tempeh. Heat oil in a medium pan over medium heat. Add the garlic, coriander, and soy sauce. Crumble in the tempeh, or cut it into bars if you like. Cook until browned, about 10 minutes.
To assemble the wrap, spread the hummus on the tortilla. Make a pile in the middle of all your veggies and top with the tempeh and quinoa. That way it gets all nice and mixed up. 🙂 Cut in half, throw into a tupperware or wrap in foil, and you’re out the door!
What are your favorite hummus wraps?