Veggie and Hummus Wrap
These veggie wraps make for the perfect plant-based snack or lunch on-the-go. They take five minutes to throw together and are packed full of fiber.
Ingredients
- 2 Collard Green Leaves
- ½ Red Bell Pepper
- ½ cup Matchstick Carrots
- ½ cup Cucumber Slices
- 4 Tbs Hummus
- 2 oz Tempeh
Instructions
- Saute Tempeh in coconut oil on low to medium heat until golden brown on both sides - about 15 minutes.
- Slice red peppers, carrots (if not already pre-cut) and cucumber.
- De-stem Collard Green leaves by removing thick part of the stem .
- Spread 2 TBS of hummus onto each wrap .
- Top with tempeh and veggies .
- Gently roll wraps and stick with a toothpick to hold together.
Notes
Can store in a container in the fridge if making ahead of time.