Veggie Hummus Wrap
This veggie hummus wrap is one of my favourite light lunches, especially during late summer/early autumn.
If you’re after something more substantial, it also pairs beautifully with shop-bought or homemade falafels — or another plant-based protein, like marinated tempeh, lightly fried or baked. Simply break the falafel or tempeh into bite-sized pieces and tuck them into the wrap.
I first ‘invented’ this combo at The Refectory, a popular lunch spot at the University of Leeds. Alongside hearty hot meals, they had a small build-your-own salad and wrap counter — and this carrot–beetroot–hummus wrap became my go-to choice almost every time.
Recreating it now feels like a small nod to the many years I spent at Leeds, and it still tastes just as good.
Prep time: 10 minutes | Serves: 2 people | Plant points: 5+
Ingredients
2 medium carrots
2 pre-cooked beetroots
Handful of coriander
60g of mixed salad leaves
1 tbsp of mixed seeds, or more to taste
4 tbsps of shop-bought or home-made hummus
4 whole meal wraps
Extra virgin olive oil for drizzling
Method
Prepare all the ingredients - peel and grate the carrots, grate the cooked beetroot, chop the coriander and tear the salad leaves (if necessary).
Heat each wrap according to the packet instructions. Place on a plate and spread with 1 tbsp of hummus.
Top with a quarter of the salad leaves, followed by a quarter of the grated carrot and beetroot. Sprinkle with mixed seeds and chopped coriander.
Drizzle with extra virgin olive oil and roll into a tight wrap.
Why It Works
This light lunch comes together in just 10 minutes - or even less if you use a food processor to grate the veggies for you. Packed with fibre, plant-based polyphenols, and a range of vitamins and minerals, this vibrant wrap isn’t just bursting with colour but also with nutrients.
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