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  • Prep-time: / Ready In:
  • Makes 1 wrap

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!

Israeli Breakfast Salad Wrap


  • 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


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

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(5 from 1 votes)
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Henry Salameh3 months ago
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Not sure why this called an Israeli wrap? Hummus is an Arabic Middle Eastern food.

Janice3 months ago
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Hummus is an Israeli food too. Israel is a middle eastern country. We

Tere3 months ago
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Trying it tonight!!

Nureet4 months ago
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Looks delicious, can’t wait to try it!

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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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