This savory breakfast wrap is packed full of fresh produce and creamy hummus for a morning meal that will keep you full until lunch. Lemon juice adds brightness, and chopped scallions offer a tangy onion flavor that pairs perfectly with cooling cucumber. Feel free to make these the night before; just cover tightly with plastic wrap and store in the fridge until you’re ready to dig in!

By Mary Margaret Chappell,


  • ¼ cup chopped tomato
  • ¼ cup chopped cucumber
  • 2 tablespoons chopped scallions
  • ½ teaspoon lemon juice
  • 1 8-inch whole grain tortilla
  • 2 tablespoons oil-free hummus


  • In a small bowl combine chopped tomato, cucumber, scallion, and lemon juice; toss gently.
  • Spread hummus on the tortilla and top with salad. Roll up burrito-style.

Comments (18)

(5 from 8 votes)

Recipe Rating

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I added zataar spice mix, salt, lemon pepper, and about two tablespoons of tzatziki sauce, and two freshly shredded carrots. I slathered on the Hummus (forget measuring two measley tablespoons) onto two Pita breads and scooped the veg mix on top. We ate this for lunch taco style and was definitely a little messy, but made for a perfect refreshing and light lunch after running outside. I would make this again for sure.


Sounds Beautifully simple.


Quick, easy, refreshing lunch on a warm day, with ingredients I already had in the fridge.

Robert Shell

It appears to has cilantro or parsley in the picture. But not listed in the ingredients? This looks wonderful, I would think about adding some pickled beets to give it a little tang.


Christine/Jeanne. Yes, Ezekiel sprouted flourless tortillas fron Whole Foods. No pols, no bad ingredients, all organic and they taste great. We even cut them up into little triangles with pizza cutter to make our own potato chips. Great with hummus!




Where do you find a whole food plant based whole grain tortilla? Many Forks Over Knives recipes requite this and even the whole wheat ones near me are filled with "processed food particles"??


Hi there. I was reading your question and I believe that "Ezekiel" brand might have them. At Walmart they are in the frozen section but I can't be for sure. I think maybe Whole foods might have something or even Trader Joe's. I hope this helps and you find them. I know seems like nowadays everything has oil in it!


Love it! But an Israeli would not typically eat this for breakfast. More as a quick lunch or dinner.


Exactly :) typical Israeli non vegan breakfast is a lot of dairy, bread and vegetables. Hummus is usually later in the day.


Well I had a tortilla with hummus and veg, I find it needs a sauce but I don't have one right now

Todd M

Loved it! I cut the wrap in one-inch square pieces(with a little hummus on each piece), added them to the mix and ate it out of the bowl, however. I'm a messy eater haha!


Very nice, fresh and bright.

Henry Salameh

Not sure why this called an Israeli wrap? Hummus is an Arabic Middle Eastern food.


Hummus is an Israeli food too. Israel is a middle eastern country. We

Binyamin Ben Avi

Well, hummus is just one of the ingredients consumed heavily in Israel. That doesn't make the meal Arabic. Israel is in the Middle East and there are lots of Arabs living peacefully in Israel. However, the nutrition would multiply exponentially if you all made an authentic Israeli salad and wrapped it. Good idea, though, Ms. Chapelle. I will definitely try it. Thank you.


Trying it tonight!!


Looks delicious, can't wait to try it!

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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