Edamame Hummus Wrap Recipe
Edamame Hummus Wrap
Kitchen Science
4
30 minutes
339
The Edamame Hummus Wrap is a delicious and filling vegetarian wrap made with protein-rich edamame beans instead of chickpeas. This easy recipe requires no cooking; perfect for those busy days! The best part about the dish? Every bite contains your recommended servings of veggies and fiber, which will keep you fuller for longer.
Ingredients
- 12 ozs Frozen shelled edamame (about 2 ¼ cups), thawed
- 4 tbsp. Lemon juice, divided
- 3 tbsp Extra-virgin olive oil, divided
- 1 tbsp Tahini
- 1 big Garlic clove, chopped
- ⅓ teaspoon Cumin powder
- ¾ tsp Ground pepper, divided
- 1⁄2 tsp of Salt
- 2 cups Green cabbage, thinly sliced
- 1⁄2 cup Orange bell pepper, sliced
- 1 finely sliced Scallion
- ¼ cup Fresh parsley, chopped
- 4 pcs 8- to 9-inch Whole-wheat or spinach tortillas
Directions
In a food processor, combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, ½ teaspoon pepper, and salt. Blend until the mixture is smooth.
In a medium mixing bowl, combine the remaining 1 tablespoon lemon juice, 1 tablespoon oil, and ¼ teaspoon pepper. Toss in the cabbage, bell pepper, scallions, and parsley to coat.
- Spread about half a cup of the edamame hummus across the bottom third of each tortilla, then top with half a cup of the cabbage mixture. Close the roll. If preferred, cut in half to serve.