Heavenly Hummus Wrap

By á-32

Ingredients

• 1 Tablespoon Butter Or Olive Oil
• 1/2 whole Red Onion, Halved And Sliced
• 1 whole Spinach Flour Tortilla (large)
• 1/4 cup Hummus (homemade Or Storebought) - More If Needed
• 1 whole Roasted Red Pepper (jarred), Sliced
• 3 whole Canned Artichoke Hearts, Halved
• 2 cups Mixed Greens
• 1 Tablespoon Your Favorite Balsamic Vinaigrette (homemade Or Storebought)
• 1/4 cup Feta Cheese Crumbles

Details

Servings 2
Preparation time 10mins
Cooking time 11mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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St. Paddy’s Day Recipes

I have a confession to make. Are you ready? Here goes.

room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year—mostly for my cookbook tour last fall—I worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn’t a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

First, get a big ol’ tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It’s important, though, not to crisp the tortilla at all—you still need it to be soft and pliable!

Anyway, melt 1 teeny tiny tablespoon—and that doesn’t really make sense, because a tablespoon is a tablespoon. It really isn’t a question of degree—in a skillet over medium-low heat.

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they’re soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

(This ain’t no paid advertisement or product placement; it just happens to be the brand I have in the pantry right now.)

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

(Again: Ain’t no paid advertisement. Ain’t no product placement. Ain’t no woman like the one I’ve got.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

(Ain’t no paid advertisement. Ain’t no product placement. Ain’t no sunshine when she’s gone.)

You can make your own hummus if you have the stuff! It’s always better homemade.

This was…outstanding—maybe even better than the room service version. And every single thing works—I can’t think of one ingredient I’d want to leave out. The onions, especially, add incredible flavor. Same with the feta…and the vinaigrette-tossed greens…and, of course, the hummus. A flavor explosion!

Mixed Greens

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

When you make a comment or a reply what are you supposed to put in the spot for Website??? I never know what I am supposed to do. By the way this recipe looks delicious!

I am going to do this TODAY! My hummus recipe, acquired during the years I lived in the Middle East, is very similar to yours–must have garlic and cumin to be authentic. Of course you and I both know the difference between our homemade hummus and storebought–the fat. Often deli hummus has gobs of added oil to make it silky smooth. I find the tahini adds plenty of fat for great flavor, and I prefer the “beanier” taste of hummus without more oil. Thanks for this terrific recipe! I also add a couple of drops of oriental style sesame oil for a more intense sesame flavor and a good dash of cayenne

Im with ya, Ree and CAH! Room service and yoga pants make the world go round! After flights, delays, layovers and connecting flights it can take 8 hrs , or longer, to fly to Anywhere, USA. Im gonna make this SOON! Would be great as a to go snack, lunch box, etc. LOVE THIS!!

Oh My Goodness!! Emphasis on GOODNESS!! Some of my most favorite ingredients, ever!! Sharp intake of breath was heard in my kitchen when I saw the artichoke hearts. Already had my heart beating rapidly with the roasted red peppers….

Must, must, must make this!! The sooner, the better!! Thank you for sharing Ree.

I learned to make hummus from a Lebanese neighbor. Same as your homemade recipe (except she just mashed it together with a fork), then she always poured a thin layer of olive oil over the top to serve, and I think it helped preserve it also. Her recipe for salad dressing was just olive oil, lemon juice, and garlic- so simple and fresh! She would serve salad as a hand held and eaten food, using the large lettuce leaves as the utensil, sililar to using a flat bread to scoop up the food at times. Very fun to try!

I make this all the time for lunch! I’m usually awaiting a school bus and in a rush so it’s typically got hummus, lettuce, grape tomatoes, scallions, black olives, feta and a drizzle of balsamic. I almost always use a tortilla. When I’m especially lucky, I have some Naan in the house and I toss that under the broiler for a minute and make my wrap with that. AWESOME!

I am making this today! I think I may add avocado…I try to work it into anything I can

My first thought was add black olives, next was avocado, so I like how y’all think! When having hummus normally I love it w/ cukes soaked in vinegar & sugar (equal/Splenda/stevia etc.). Bet that would be good too. So many options, add palm hearts?

AMEN, sista! Holla from Edina! I second your suggestion of Holy Land brand products. Garlic is wonderful, but I’m always a sucker for roasted red pepper. Their jalapeno one adds a nice touch to Mexican themed sandwiches and wraps.

Yesterday, I had decided that I would make a big batch of hummus today…and here is your post to confirm my desire! We love hummus, especially homemade and it is so simple. I make a lite version, low in fat, and it’s just as yummy as regular.

Jarred bell peppers? ew. Grow peppers in your garden – it’s not too hard, except you get a jillion of them.. seed them and put the peppers in your freezer. The meaty bells will release their skin easily after you pull them out of the freezer. They are good for cooking, added to pizza, grilled a little at the end with onions – just get the peppers to release the last of the internal water from freezing. way better than canned – canned anything? ew.

I am definitely adding bacon to this.

etc. around (no willpower). However, it tastes good:). I even mixed a little into some pasta, for lunch…not half bad. Okay, okay, I’ll get some dipping vegetables;).

This looks REALLY good! Just got my hubby to finally try hummus…he didn’t hate it but said he thought it would be better maybe in a wrap (we had it on crackers) and I am always on the lookout for something different ,and hopefully healthy, to pack for lunches. This will be added to the lunch menu mix soon and we will see how he likes it! Thanks Ree, I really enjoy your blog and look forward to your updates. Have a blessed day!

This sounds wonderful and easy and perfect for a I-don’t-know-what-to-make-for-dinner night!

Maddie B.

This looks heavenly! I think I’m going to have to make this for lunch this weekend.

Looks amazing; I will make this over the weekend for my husband! I love everything hummus, feta, artichoke, mediterranean themed, yum!

love everything about this sandwich. I love the Sabra brand of hummus if homemade is not available and I adore artichoke hearts and feta and think kalamata olives would be an excellent addition to this. I will definitely try this very, very soon. Thanks agai for sharing and for giving us a song for the day.

I don’t often make wraps….but wow, this looks so delish! A perfect thing to make for an annual trip to the Oregon coast with two of my oldest gal-friends, this summer. They will go bonkers over this meal! I always do the cooking, as it is at my beach house, and I always like to come up with new things to surprise them. Of course, that will probably be the 100th time I will have made them, by then! I love room service, too! Years ago, before retirement, I would often accompany my husband on business trips/conventions, and would feel so guiltily indulgent ordering my breakfast, after he left for meetings, etc.! Oh well. I got over it….ha ha

I love hummus too…some brands of hummus have too much sesame oil in it and it takes away from the awesome goodness of hummus! I have been known to toss in hummus in with my salad dressing and shake it up for wonderful added goodness. It does not need a lot but that little extra really adds to the salad!

Sounds great. I also make hummus, but my recipe is slightly different. I drain two cans of garbanzo beans, put 2-3 cloves of garlic in the food processor, add the juice of one (or two) lemons, a big ol’ pinch of salt, about 1/2 cup of tahini and about 1/3 cup olive oil. Give it a good long blitz, taste (I’ll bet it will need more salt) and pour it into a big bowl. In Middle Eastern restaurants, they always float a little olive oil on top. I don’t know if this is a preservative. We make a special Lebanese dinner which consists of ground beef cooked with garlic and pine nuts. About a cup is poured into a soup bowl, we surround it with hummus and pass the pita. To die for.

I love your wrap recipe, but may I add a comment that homemade hummus is easy peasy and far cheaper than the store bought kind, including Sabra although I agree with you it’s the best of the store brands.

Yotam Ottolenghi has a great recipe for hummus in his cookbook “Jerusalem.” Ok, I admit it takes some planning and it can be a little daunting the first time, but it’s well worth the effort. Just make sure you have the highest quality tahini you can find (NOT anything from the States) and that you prep so it goes smoothly.

As to tahini pastes, I get mine from Israel and it’s so dang good I can eat it without adding anything, but it’s not available retail in the States – yet. So go to your favorite Middle Eastern store and ask them for their best tahini.

I couldn’t agree more, Yotam Ottalenghi’s recipe is the best ever. It makes for the creamiest chumus. I make it practically every week. I would love to know what brand of tahini you recommend from Israel.

This is just the sort of dish that could make me go vegetarian. Truly heavenly!

Heather Christo

This looks like something worth trying. I see that this is meant for 2 servings -eeks! Is it possible to only eat half?!?! Does this mean it is good to make in advance so I could pack for lunch?

Reading this just made me really hungry! Every few weeks we take a break from cooking during the week and make some homemade hummus and eat with veggies. This is a great alternative to that. We can still have our homemade hummus and have a good meal. Going to have to try this soon.

I love wraps and humus too! I can hardly wait to make this on the weekend. Great combination for a fun lunch. I have so enjoyed your blog and show. I grew up on the prairie but no longer live there. Brings back beautiful sights and memories of wonderful aromas.

I too am a room service person and I LOVE it. With 2 kids under the age of 5 sometimes going out to dinner is just not in the cards while traveling and room service allows mommy to eat something yummy while the kids fall asleep watching Disney and daddy’s off at a work conference or busy with meetings. I don’t really look at price anymore because just the sanity it gives me is enough to keep my husband happy

Hillbilly Housewife has a recipe for Almost Hummus, using PEANUT BUTTER in place of tahini! For those of us with exotically-challenged cupboards.

I made this for lunch. It was delicious. I had something similar to this at Trader Joe’s, but there was too much hummus. I used Tortilla Land tortillas which you have to cook (the best), carmelized onions, garlic, lettuce, and cabbage. I didn’t have bell peppers or artichokes so I added tomatoes. Carrots and radishes would be good too. Sabra has the best garlic hummus around. This was an excellent healthy and quick lunch. Thank you for your recipe. I just recently discovered your blog and website and I sure do enjoy it.

This wrap was beyond scrumptious! I did roast my own pepper, and ADDED a delicious avocado in there, and used red pepper hummus……oh boy oh boy!!! YUM! I have enough leftover onions, avocado, etc., to have another tomorrow

I’ve done an almost identical wrap with the addition of kalamata olive sliced in 1/3…yum!

I can’t wait to make this! I might try some Kalamata olives on this…or adding a falafel or two. This sounds heavenly!

A super-fun recipe to make with the kids!

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I love writing cookbooks, and I pour my heart and soul into each and every one! They're full of my very favorite recipes, photos of life on the ranch, and lots and lots of love.