Whole Grain Veggie Wraps

This is the perfect wrap to take on a picnic or for a light lunch or dinner on a hot summer day.  These will keep a day or two in fridge.


8 large whole wheat tortillas

1 /2 cup cooked tricolor quinoa

1 red pepper,  thinly sliced

1 cucumber, thinly sliced

1 yellow pepper, thinly sliced

½ cup olives, (kalamata or green olives)

8 – 10 basil leaves, thinly sliced

2/3 cup golden raisins

½ small red onion, diced

3 tomatoes, thinly sliced or diced

2 – 3 cups fresh assorted lettuce greens  (leaf lettuce, spinach or arugula)

1 can unsalted cannellini beans, drained

½ lemon, juiced

¼ t. cumin

8 large pieces of wax paper for wrapping the veggie wrap


Place cannellini beans, cumin and lemon in a food processor and blend until smooth.  Set aside.


Place a tortilla in the microwave for 10-12 seconds to warm up then place on a flat surface.


Spread about 2 T. of hummus covering the whole tortilla.  Sprinkle a spoonful or two of quinoa in the center of the tortilla.  Next place a handful of lettuce greens, 4-5 red pepper strips, 3-4 yellow pepper strips, 3-4 cucumbers, some fresh tomato, a tablespoon of golden raisins and kalamata olives topped with a bit of fresh basil.  Fold the ends in first then tightly roll the wrap up.  Place in wax paper and fold sides in first then continue to wrap until completely sealed.  Repeat directions until all of the tortillas are finished.  Cut the wrap using a diagonal cut.  Serve immediately or place in Tupperware container and refrigerate until ready to eat.