Hummus delivers a winning combo of protein and healthy fat for a nutritious pack, while fresh bell peppers and spinach provide a satisfying crunch. Tomato-and-basil feta cheese adds a kick of salty tang and Mediterranean flair.
Ingredients
2 homemade chapatis (large)
1/2 cup hummus (homemade or store-bought)
1 small red bell pepper, thinly sliced (other veggies you can use instead of bell peppers are cooked mushrooms or broccoli, for the crunch)
1 cup firmly packed baby spinach (or regular spinach)
1-ounce crumbled tomato-and-basil feta cheese (about 1/4 cup)- you can replace the cheese with paneer or skip it altogether
Directions:
- Spread each chapati with 1/4 cup hummus, leaving a 1/2-inch border around the edge.
- Divide the bell pepper evenly between the chapatis; top each with 1/2 cup spinach and 2 tablespoons cheese. Starting from one short side, roll up the wraps. Cut each wrap in half, and secure with wooden picks.
Tips:
If you’re using mushrooms instead of bell peppers, boil and saute the mushrooms for an added flavour!