Creamy hummus, crunchy carrots, juicy tomatoes, and buttery avocado—this wrap takes a veggie sandwich to the next level.
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In small bowl, whisk oil, lemon juice, salt, and pepper together.
Use vegetable peeler to peel carrot. With knife, trim ends of carrot and discard. Holding thicker end, carefully run carrot over large holes of box grater to shred (stop when your fingers get close to grater and discard carrot end). Add shredded carrot to bowl with lemon dressing and stir to coat.
Use butter knife to cut avocado in half lengthwise around pit. With your hands, twist both halves in opposite directions to separate. Use soupspoon to remove pit. Use soupspoon to scoop 1 avocado half from skin onto cutting board; discard pit and skin (save remaining half for another use). Place avocado half flat side down on cutting board and chop.
Place lavash on clean counter. Use back of soupspoon to spread hummus over lavash, leaving ½-inch border around edge. Top with carrot mixture, avocado, tomatoes, and spinach.
Hummus and a mix of fresh veggies make a great wrap. For the bread, swap out the usual tortilla for lavash, a soft, thin Middle Eastern flatbread. (Of course, you can use a 10-inch flour tortilla if you like.) Spread a hefty amount of creamy hummus on your wrap, then add shredded carrots (tossed with a lemony dressing), juicy tomatoes, buttery sliced avocados, and baby spinach. You can double the ingredients in this recipe to make two wraps.