recipe

Creamy hummus, crunchy carrots, juicy tomatoes, and buttery avocado—this wrap takes a veggie sandwich to the next level.

safety
  • Uses a knife
difficulty
  • Beginner
time
  • 25 minutes
yield
  • Serves 1

hey curious cook—

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Prepare Ingredients

2 teaspoons
extra-­virgin olive oil
1 teaspoon
lemon juice, squeezed from ½ lemon
Pinch
salt
Pinch
pepper
1
carrot
1
avocado
1
(11-by-8-inch) piece lavash bread
⅓ cup
plain hummus
8
cherry tomatoes, cut in half
½ cup
baby spinach

Gather Cooking Equipment

Small bowl
Whisk
Vegetable peeler
Chef’s knife
Cutting board
Box grater
Butter knife
Soupspoon
1
 
2 teaspoons
extra-­virgin olive oil
1 teaspoon
lemon juice, squeezed from ½ lemon
Pinch
salt
Pinch
pepper

In small bowl, whisk oil, lemon juice, salt, and pepper together.

 
2
 
1
carrot

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.

 
3
 
1
avocado

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.

Avacado pics

 
4
 
1
(11-by-8-inch) piece lavash bread
⅓ cup
plain hummus
8
cherry tomatoes, cut in half
½ cup
baby spinach

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.

 
5
 

Fold up bottom of lavash over filling. Fold in sides of lavash over filling, then roll tightly into log. Cut wrap in half. Serve.

Wraping