| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 2 servings (plus additional hummus and vinaigrette) |
Ingredients
- 1 tablespoon butter or olive oil
- 1/2 red onion, sliced
- Three 14.5-ounce cans chickpeas, rinsed and drained
- 1/3 cup plus 1 tablespoon tahini
- 1/2 teaspoon ground cumin, or more to taste
- 3 cloves garlic, chopped, or more to taste
- 1/2 lemon, juiced
- Salt
- 1 tablespoon olive oil
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and freshly ground black pepper
- 1 large spinach tortilla
- 1 jarred roasted red pepper, sliced
- 3 canned artichoke hearts, halved
- 2 cups mixed salad greens
- 1/4 cup crumbled feta cheese
Instructions
- For the onions: Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Set aside and let cool slightly.
- For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender. Pulse until the mixture becomes somewhat smooth and combined, but do not overmix. Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency. Add the olive oil and pulse a few more times just to incorporate. Taste and add more cumin, salt or garlic if needed. Pour the hummus into a bowl and stir to ensure it’s combined. Serve immediately, or refrigerate for up to 3 days.
- For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar. This makes more than you’ll need for 1 wrap; store the rest in the fridge and use for another salad.
- For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute. (If you don’t have a grill pan, just use a skillet.) The tortilla should still be soft and pliable, with just a little bit of color! Let the tortilla cool slightly.
- To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla. Arrange the cooked onions and roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend and chow down!
Reviews
Soo good! I expected it to be bland and dry but it was so flavorful and well balanced. I kept the pepper raw which gave it a nice crunch
I made the hummus. Really had to work to get out to come together. Ree’s show made it look much easier than it actually is.
This is one of our favorite weekday meals. We ditched the balsamic and greens and the rest is enough.
This is delicious and so easy to customize!
Loved this. Luckily I always have a batch of homemade hummus in the fridge (I use the Moosewood Cookbook recipe for hummus- tried and true). Delicious combination of flavors.This is a keeper for our plant-based whole food household.
Love the idea of this recipe-will be making for husband and me. As one other
viewer and I’m sure many others – foodtv needs to add the nutritional value
of all recipes – very helpful for diabetics watching their carb intake.
Thanks – hope to see this info in the near future. Tik
I don’t like people who change things about a recipe then rate it based on their version…but I’m kind of about to do that. To save time I bought Cedar’s organic Garlic Hummus. I personally love raw onions so didn’t caramelize them and enjoyed the crunch. I also prefer goat cheese over feta so swapped that. LOVED it. I have enough ingredients to make another one tonight so with no other dinner plans other than soup I convinced my meat and potatoes man to try it with me… this time I’ll caramelize the onions. I foresee this wrap a regular part of my future. “Hello Heavenly Hummus Wrap… Welcome Home”
Loved this wrap! Perfect for lunch! I added untried tomatoes to up the Mediterranean flavors- so good!
Delicious