Hummus Veggie Wrap

• 2 corn tortillas
• 1/2 cup hummus
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked cabbage (from about 2 cups raw shredded)
• 1/2 cup cooked sliced carrot (from about 3/4 cup raw)
• 1 tbsp olive oil

• 4 corn tortillas
• 1 cup hummus
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked cabbage (from about 2 cups raw shredded)
• 1 cup cooked sliced carrot (from about 3/4 cup raw)
• 2 tbsp olive oil

• 6 corn tortillas
• 1 1/2 cup hummus
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked cabbage (from about 2 cups raw shredded)
• 1 1/2 cup cooked sliced carrot (from about 3/4 cup raw)
• 3 tbsp olive oil

• 8 corn tortillas
• 2 cup hummus
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked cabbage (from about 2 cups raw shredded)
• 2 cup cooked sliced carrot (from about 3/4 cup raw)
• 4 tbsp olive oil

1. Warm the olive oil in a skillet over medium heat, about 1 minute, until it shimmers.

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2. Add the cabbage and carrot and cook, stirring now and then, 6 to 7 minutes, until softened and lightly golden at the edges.

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3. Add the spinach and cook, 2 to 3 minutes, until it wilts down.

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4. Warm the tortillas in a dry pan, about 20 seconds a side, until soft and pliable so they fold without cracking.
5. Spread the hummus down the center of each tortilla and pile in the warm vegetables.
6. Fold up the sides, cut in half, and serve warm.

• Calories659
• Protein20g
• Carbs78g
• Fat32g
• Fiber14g
• Sodium754mg

• Gut Health
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• A Healthy Weight
• Eating Well
• Mood Support

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