This Pita Wrap with Hummus and Veggies is a healthy sandwich filled with protein-rich hummus and lots of fresh vegetables. This wrap is a great way to stay fueled during the day.
I love snacking on hummus with veggies and pita chips, but today I'm turning this healthy snack into a delicious wrap. This pita wrap is packed full of hummus and veggies. The hummus is full of protein and the veggies are crisp and fresh. This is a "feel good" sandwich... and the perfect way to fuel yourself through the day.
The best thing about sandwiches or wraps is you can customize them with ingredients you love or have on hand.
This pita wrap starts with whole-wheat pita bread topped with hummus. Store-bought hummus is a great short-cut or try caramelized onion hummus for extra flavor.
Pile the pita high with lots of thinly sliced veggies like cucumbers, red onions, tomatoes, carrots, baby spinach, and pea shoots. I also love adding Kalamata olives.
Cheese is perfectly acceptable too - Gouda and Havarti are great options... or top with some crumbled feta.
How to prepare
This wrap couldn't be easier to make. There's no cooking involved... just some slicing and then you're ready to build the sandwich.
Use a mandolin or sharp knife to cut the veggies into thin slices. I like using a vegetable peeler to shave thin strips of the carrot.
Lay the pita flat and spread the hummus evenly over the surface. Then, layer the sliced veggies over the top. Gently fold like a taco and serve.
No, I don't recommend prepping these before you are ready to eat them. The veggies are best freshly sliced, and the pita bread can become soggy if layered with these ingredients ahead of time.
Yes, hummus can spoil, and if it does, it will have a distinct sour smell. For best results, follow the use-by date on store-bought hummus. Once opened, use within 5-7 days. Homemade hummus should be consumed within 4-5 days.
More sandwich recipes
Pita Wrap with Hummus and Veggies
- 2 whole-wheat pitas
- 4-6 tablespoons hummus
- ⅓-1/2 cucumber
- ¼ red onion
- 1 tomato
- 1 carrot
- 1 cup baby spinach leaves
- ½ cup pea shoots
- ¼ cup kalamata olives
- Using a mandolin or sharp knife, thinly slice the cucumbers, onion, and tomato. Using a vegetable peeler, shave the carrot into thin peels.
- Lay the pita flat and spread ½ of the hummus evenly over each pita.
- Layer the cucumber, onion, tomato, carrots, spinach, and pea shoots. Top with kalamata olives. Gently fold in half to serve.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.