This Mediterranean and Mexican fusion wrap is one of my creations of the regular veggie wrap. Veggie wraps was one of my favorite grubs in my college cafeteria. I use to have them rushing in between classes. Now, I have started making it at home with my own twist. It is a full meal packed with protein from hummus and beans, a variety of veggies for the vitamins and the carbs from the tortilla.
Ingredients
- Hummus -1 tbsp
- Blacks beans – 2 tbsp
- Chopped onions – 1 tbsp
- Chopped red bell pepper – 1 tbsp
- Cilantro – a few springs
- Mashed avocado – 1 tbsp
- Tomatoes – 1tbsp
- lettuce – 1 big leaf
- Olives – 1 tsp
- Feta cheese – as per your liking
- Tortilla – 1
- Balsamic vinegar – 1 tbsp
- Salt as per taste
- Pepper as per taste
Method
- Take a large size tortilla. Heat it on a pan on slow flame. Just enough to make it crisp but not completely cooked.
- In the center of the wrap, spread the hummus and place a lettuce leaf on it. Then, put some black beans on top.
- Next step would be adding some pico de Gallo (a mix of tomatoes, onions and cilantro with a pinch of cumin powder and salt) followed by black olives and red bell peppers.
- Lastly, add some avocado paste.
- Season it with salt, pepper, balsamic vinegar and feta cheese.
- Fold it into a wrap. Serve it with a warm soup or any dressing of your choice (e.g. ranch).
Hope you enjoy it as much as we did!
The Vegwanderer
A contribution to myveggielab by the vegwanderer