I’m so excited about this wrap! It’s stuffed with fresh summer veggies like bell peppers, spinach, tomatoes, artichoke hearts and onions, then smothered in roasted red pepper hummus, and rolled up in a spinach flavored tortilla! The inspiration for this wrap comes from a restaurant on Federal Hill in Providence called DeVine (which is where I took the photo below). I had this wrap for the first time last summer at their restaurant and have been working on a recipe of my own ever since.
Wraps are another great way to introduce kids to different vegetables, plus they’re fun and easy for kids to make on their own.
Optional additions: sauteed portabella mushrooms, fresh chopped cilantro, squeeze of fresh lime juice, diced scallions, reduced fat cheddar or pepper jack cheese
Prep: In a non-stick skillet, saute sliced onions, artichoke hearts and peppers in 1 teaspoon of olive oil on medium heat until tender (about 5-7 minutes).
Step by Step: How to Fold a Closed-End Tortilla Wrap
- On a clean counter or cutting board, lay the tortilla flat. You may want to microwave it for 5-10 seconds to make it softer and easier to fold.
- Scoop 1/4 cup of roasted red pepper hummus onto the center of each wrap and spread in a line about 1 inch from both sides.
- Place 1/2 cup of fresh baby spinach into the center of each wrap.
- Place 1/2 of the pepper, onion, artichoke mixture into the center of each wrap.
- Next, place sliced tomatoes and avocado into the center of the wrap.
- Now sprinkle with feta cheese.
- Fold in the left and right sides of the tortilla so that they come close to meeting in the center. (You will need both hands for this part). Fold the bottom edge of the tortilla (closest to you) up and over the mixture, tucking it into the wrap.
- Roll the entire wrap over so that you end up with a tube-like cylinder shape. Slice the wrap into 2 equal halves and place a toothpick through the center of each half so that the wrap holds together more easily.