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These wraps contrast crunchy pickled vegetables, creamy hummus and a warm tortilla, and take all of 10 minutes to put together, making them an ideal option for a quick lunch. As cookbook author Salma Hage writes, “In most Middle Eastern households, a recipe like this is practically second nature.” This is super-flexible and ripe for customization: Feel free to use your favorite fillings in addition to the hummus: chili crisp, cheese, other pickles, different herbs, spices — really, anything you like.
Storage: Not recommended for the finished wrap, but the hummus, vegetables and cilantro can be refrigerated separately for up to 1 week.
Ingredients
Servings: 2 (makes 2 wraps)
Directions
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Step 1
In a dry skillet over high heat, toast the tortillas until hot and charred in places, about 1 minute per side.
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Step 2
On each tortilla, spread 1/4 cup hummus all over and arrange half of the vegetables and cilantro in a horizontal line along the bottom third, leaving a couple of inches bare on each side. To form open-ended wraps, fold up the bottom and then roll each from one side to the other. Or roll them like burritos: Fold the tortilla over each side on the left and right, then roll up from the bottom. Serve immediately.
Substitutions
Gluten-free? >> Use gluten-free tortillas, such as those made by Siete.
Tortillas >> lavash, pita, naan or other flatbread.
Pickled beets >> pickled carrots, turnips, cauliflower or any other pickled vegetable.
Don’t want spice? >> Omit the pickled jalapeños.
Dislike cilantro? >> Use parsley or mint.
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