Home / Recipes / Back-to-School Veggie Hummus Wrap
Back-to-School Veggie Hummus Wrap
The trick to a wrap that doesn't fall apart by lunchtime is building a moisture barrier: hummus goes edge-to-edge first, then the wettest vegetables sit in the center, away from the tortilla itself. Wrapped tight in parchment, it slices clean.
Method
Spread the hummus
Lay a tortilla flat and spread hummus evenly, all the way to the edges — this is what keeps the wrap from drying out.
Layer the vegetables
Layer the spinach first, then carrots, cucumber, cabbage, and feta in a line just off-center.
Season
Add a light pinch of salt and pepper across the vegetables.
Roll it tight
Fold in the sides, then roll tightly from the bottom, keeping even pressure so the wrap holds its shape.
Wrap and pack
Wrap tightly in parchment paper and slice in half just before packing, or leave whole for older kids to unwrap themselves.
Kitchen notes
Assemble up to a day ahead and keep whole (unsliced) in the fridge — slicing right before packing keeps the layers from sliding apart. Swap the feta for shredded cheese or leave it out for a dairy-free lunch.
More from this season
Late-Summer Peach & Burrata Caprese
Ripe peaches, torn burrata, and heirloom tomatoes with basil and a black pepper honey drizzle — the last great salad of summer before the markets turn to squash.
Heirloom Tomato Tart with Herbed Ricotta
A flaky, rustic tart built for the week heirloom tomatoes peak — herbed ricotta, thin tomato slices, and a hot oven to keep the crust from going soggy.
Fall Harvest Butternut Squash Soup
Roasted butternut squash blended silky-smooth with sage, brown butter, and a splash of apple cider — the soup that marks the real start of fall in our kitchen.