Best 5 Hummus Potato Wraps Recipes
Welcome to the culinary journey of creating the perfect hummus potato wraps! This article will guide you through the art of crafting this unique and flavorful dish. Whether you're a seasoned chef looking to add a new recipe to your repertoire or a home cook seeking a delectable appetizer or lunch option, our exploration of flavors and textures will leave you craving more. Discover the magic of combining the creamy richness of hummus with the crispy crunch of potato wraps, creating a harmonious balance of flavors that will tantalize your taste buds. Get ready to embark on a culinary adventure as we delve into the secrets of crafting the ultimate hummus potato wraps.
Let's cook with our recipes!
HUMMUS POTATO WRAPS
Hummus and potatoes make a Mediterranean-inspired filling for these delicious sandwich wraps.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Make potatoes as directed on pouch, omitting butter. Stir in hummus until well blended. Stir in olives and roasted peppers.
- Spread about 1/2 cup potato mixture over each tortilla. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.
Nutrition Facts : Calories 320, Carbohydrate 50 g, Cholesterol 20 mg, Fat 1, Fiber 7 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 0 g
POWER WRAPS WITH SWEET POTATO HUMMUS
Provided by Trisha Yearwood
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sweet potato hummus: Preheat the oven to 400 degrees F.
- Wrap the sweet potatoes together in a foil packet. Place the packet on a baking sheet. Roast until the potatoes are very tender, about 45 minutes. Allow the sweet potatoes to cool, then scrape the flesh out of the skins. Discard the skins and set the sweet potatoes aside to prepare the hummus.
- Add the chickpeas, sweet potato, lemon juice, tahini and garlic to the bowl of a large food processor. Pulse until it becomes a smooth puree, 1 to 2 minutes. With the machine on, drizzle in the olive oil. Season with the salt and freshly cracked black pepper to taste. Store, refrigerated, in an airtight container, for 1 to 2 weeks.
- For the power wraps: Place 1 tortilla on a work surface. Spread about 2 tablespoons sweet potato hummus around the tortilla, leaving a 1-inch border clear of hummus.
- Shingle 3 leaves of butter lettuce over half of the tortilla. Place 3 slices of smoked turkey breast on top of the lettuce leaves, in a shingled layer. Stack the cucumber and red bell pepper in a 1-inch log down the center of the turkey breast. Sprinkle with some salt and pepper.
- Working with the half of the tortilla that is covered in turkey and vegetables, roll the tortilla up like a burrito, to create a tight log.
- Repeat this process to make 3 more wraps. Slice each wrap into eight 1-inch rounds (like sushi). Serve chilled, cut-side up.
HUMMUS & VEGGIE WRAP-UP
I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. -Michael Steffens, Indianapolis, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.
Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
HUMMUS WRAP
Hummus is a great filling for a vegetarian wrap. You can buy hummus in many grocery stores, but nothing can beat hummus you make at home. It takes no time at all to make this version with canned chickpeas.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, sandwiches, main course
Time 15m
Yield 1 3/4 cups hummus. Enough for six or seven wraps
Number Of Ingredients 13
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. Process until they are chopped and adhere to the sides of the bowl. Scrape down the sides of the bowl. Add the remaining ingredients, and process until very smooth. Taste and adjust seasonings.
- For each wrap, warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place 3 heaped tablespoons hummus (about 1/4 cup) on top of the lettuce on the bottom half of the tortilla. Top with the red pepper, the cucumber and a few leaves of mint if desired.
- Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Refrigerate for at least five minutes and for as long as 24 hours.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 19 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 451 milligrams, Sugar 7 grams, TransFat 0 grams
VEGETARIAN HUMMUS WRAPS
I created this recipe to get more veggies into my diet. I'm busy and on the go like many other mothers. This recipe gives me energy and tastes delicious. -Amber Indra, Thousand Oaks, California.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Spread hummus over each tortilla. Layer with carrots, spinach and tomato; drizzle with dressing. Roll up tightly.
Nutrition Facts : Calories 276 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 630mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.
Tips:
- Choose the right potatoes: Use firm, starchy potatoes like russets or Yukon Golds. These potatoes will hold their shape well when cooked and won't get mushy.
- Cook the potatoes until they are tender: You can boil, roast, or microwave the potatoes. Just make sure they are cooked through before mashing them.
- Use a food processor to mash the potatoes: This will give you a smooth, creamy texture. If you don't have a food processor, you can mash the potatoes by hand with a potato masher.
- Season the potatoes well: Add salt, pepper, and other seasonings to taste. You can also add herbs, spices, or cheese.
- Use a variety of fillings: Hummus is a great choice, but you can also use other fillings like guacamole, salsa, or even leftover chicken or beef.
- Be creative with your toppings: Try adding things like crumbled feta cheese, chopped nuts, or a drizzle of olive oil.
Conclusion:
Hummus potato wraps are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover potatoes. With a few simple ingredients and a little bit of creativity, you can make a delicious hummus potato wrap that the whole family will love.
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