So I totally failed Monday night… I turned on my computer at 8 pm and then laid on the couch while it was finishing up some updates and… fell asleep… whoops!
I didn’t think I was jet-lagged but apparently, I was in need of some extra zzzzzzs. But now I’m back from Ireland (though, currently flying to DC for work…) and well rested (kinda? lol) so here’s a new fresh recipe!
These rainbow wraps with wasabi pea hummus are perfect for right now because I’m really feeling the 20lbs of potatoes and Irish beer that I consumed last week… definitely in need of a detox. These rainbows wraps are full of delicious, healthy, and rainbow-colored veggies like baby spinach, bell peppers, carrots, and cabbage. I love how crunchy all the veggies are together but they needed something creamy to tie them all together… enter: wasabi pea hummus!
Wasabi pea hummus? YEAH. Traditional hummus is made with chick peas (aka garbanzo beans) but there are plenty of different variations of hummus out there like carrot hummus, edamame hummus, white bean hummus, etc… basically, you need a mushy bean or cooked vegetable that can be pureed easily. PEAS are just that! So I blended together peas with some normal hummus ingredients like tahini, olive oil, and lemon juice then threw in some wasabi powder for a nice KICK. The creamy wasabi pea hummus is the perfect addition to all our crunchy veggies! Then we shove everything together inside a beautiful whole wheat wrap and it’s like BOOM healthy meal yo. Exactly what I needed right meow. What do you say? Ready for rainbow wraps?!
Ingredients
- 1 bunch baby spinach, leaves only (about 2.5 oz)
- 2 bell peppers (I used red and yellow); cored, seeded, and julienned
- 1 1/2 cups shredded carrots
- 1/2 head red cabbage, thinly sliced (about 10 oz shredded)
- 1/2 cup sliced almonds
- wasabi pea hummus (ingredients and directions below)
- 6-8 wraps (I used 8 inch whole wheat)
- toothpicks
- 2 1/2 cups frozen peas, thawed
- 1 tablespoon wasabi powder
- 1/2 cup tahini
- 1/2 cup extra virgin olive oil
- juice of one lemon
- sea salt, black pepper and cayenne, to taste
Instructions
- Make the wasabi pea hummus: Blend together thawed peas, wasabi powder, tahini, 1/4 cup olive oil, and the lemon juice. While the mixture is blending, drizzle in the remaining 1/4 cup of olive oil. If your blender is having a hard time pureeing, add a little water (one tablespoon at a time) to help thin out the hummus. Once the hummus is completely smooth, mix in the sea salt, pepper, and cayenne to taste. If you want more kick, add another tablespoon of wasabi powder.
- Assemble the wraps: Lay one wrap out on a flat surface, spread a few tablespoons of wasabi pea hummus on it. Next, layer the veggies starting with some baby spinach leaves, several bell pepper slices (in both colors), shredded carrots, and cabbage. Sprinkle a spoonful of sliced almonds over the veggies then roll up the wrap and secure it with a toothpick. To fold up my wrap, I folded in the ends then rolled the long sides together, like a burrito. EAT.
How’s your week going?! I just landed in DC for a work conference but I’ll be back home on Saturday (can’t wait!!!). I’m hoping to get in some relaxation time on Sunday and maybe a few holes of golf. Here’s to hoping the rest of the week flies by! Oh and I do think a few slices of mango would taste amazing in these wraps as well! 🙂
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your rainbow wraps in action. Peace, friends!
– a
Jamie Bevia @ Lettuce Eat Veggies
My goodness! These are beautiful! I am definitely up for for some pea puree… =)
Adrienne
Thank you!!!! 🙂