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Spinach Wraps Stuffed with Hummus and Vegetables

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Courses, Main Dish, Snacks
Servings 4 large/small wraps

Ingredients
  

Hummus

  • 14 oz cooked chickpeas drained and rinsed (if home-cooked, reserve cooking water; if canned, discard)
  • 3 tbsp Olive Oil
  • 4 tbsp fresh lemon juice
  • 1 clove Garlic crushed
  • 2/3 cup tahini sesame paste
  • 1 pinch Salt
  • 1 pinch Freshly Ground Black Pepper

Wraps

  • 3 Eggs
  • 1 cup Water
  • 1/4 cup Olive Oil
  • 1 clove Garlic crushed
  • 4 cups fresh baby spinach leaves pre-washed, in a bag
  • 1/4 cup fresh basil leaves
  • 1 cup gluten-free flour blend (I used Pamela’s Artisan Flour Blend to test this recipe)

Fillings

  • steamed asparagus spears
  • roasted peppers
  • avocado cut into slices
  • cooked green beans
  • shredded salad
  • shredded carrots
  • chicken
  • tuna mashed with a little ol-ive-oil mayonnaise

Instructions
 

  • Place all the hummus ingredients in a blender and process, add-ing reserved cooking water (or fresh water, if using canned chick-peas) in small quantities until desired consistency is achieved. You should be aiming for a thick, creamy texture like thick-set Greek yogurt. Season to taste with salt and pepper, transfer to a sealable container and refrigerate.
  • For the wraps, put flour in a mixing bowl. Combine eggs, milk or water (whichever using), olive oil, crushed garlic, spinach and basil leaves in a blender and process on “high” until you obtain a smooth, light-green batter. Pour liquid mixture into the flour in the mixing bowl and beat with a balloon whisk until smooth. Sea-son with salt and pepper.
  • Warm a cast-iron skillet and brush lightly with olive oil. When the skillet is hot, ladle in just enough batter to make a thin pan-cake (think: French crêpe). Cook on one side for about 1 minute, then flip carefully, using a wide spatula, and cook another mi-nute on the other side. Don’t overcook – aim to have pancakes that are green and soft, not browned and crunchy.
  • Once you have cooked all the pancakes, you can assemble the wraps. Place a wrap on a chopping board, slather with hummus and garnish with desired toppings. Serve immediately.