Edamame Hummus Wrap

Made with protein-rich edamame instead of chickpeas, this easy hummus recipe is the perfect vegetarian filling for a grab-and-go wrap. Or double the recipe and use the hummus for a healthy snack with cut-up vegetables.

Prep/Cook Time: 35 Minutes, Servings: 4

Ingredients

12 ounces frozen shelled edamame (about 2¼ cups), thawed
4 tablespoons lemon juice, divided
3 tablespoons extra-virgin olive oil, divided
2 tablespoons tahini
1 large clove garlic, chopped
½ teaspoon ground cumin
¾ teaspoon ground pepper, divided
½ teaspoon salt
2 cups very thinly sliced green cabbage
½ cup sliced orange bell pepper
1 scallion, thinly sliced
¼ cup chopped fresh parsley
4 8- to 9-inch spinach or whole-wheat tortillas

Directions

Combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, ½ teaspoon pepper and salt in a food processor. Pulse until fairly smooth.
Whisk the remaining 1 tablespoon each lemon juice and oil with the remaining ¼ teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread about ½ cup of the edamame hummus across the lower third of each tortilla and top with about ½ cup of the cabbage mixture. Roll closed. Cut in half to serve, if desired.

Nutritional Information

Per Serving: 339 calories; 20 g fat (3 g sat, 11 g mono); 0 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 4 g total sugars; 14 g protein; 8 g fiber; 480 mg sodium; 641 mg potassium

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