Red Pepper Hummus Wraps with Avocado and Cheddar Cheese

By EdieK

Ingredients

• Hummus
• 1 15 ounce can no-salt-added garbanzo beans (chickpeas) or black-eyed peas, rinsed and drained
• 1/2 cup coarsely chopped red sweet pepper (1 small)
• 1/3 cup tahini (sesame seed paste) or creamy peanut butter
• 1/4 cup lemon juice
• 1 tablespoon snipped fresh cilantro or parsley
• 4 cloves garlic
• 1 teaspoon chopped canned chipotle chile pepper in adobo sauce*
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 1/8 teaspoon freshly ground black pepper
• Wraps
• 6 10 inches whole grain tortillas
• 1 cup torn lettuce leaves
• 1 medium red sweet pepper, stemmed, seeded, and cut into bite-size strips
• 1 medium avocado, halved, seeded, peeled, and sliced
• 1/4 cup light sour cream
• 1/2 cup shredded cheddar cheese (2 ounces)
• 1/2 cup microgreens or sprouts**

Preparation

Step 1

Directions

In a food processor combine garbanzo beans, chopped red sweet pepper, tahini, lemon juice, cilantro, garlic, chipotle pepper in adobo sauce, cumin, salt, paprika, and black pepper. Cover and process or blend until smooth.

Spread hummus onto the centers of the tortillas. Top with lettuce, sweet pepper strips, and avocado. Spoon sour cream over top; top with cheese and microgreens or sprouts. Roll up each tortilla.