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  • Makes 4 wraps
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Quinoa and hummus make a surprisingly tasty flavor pairing. Roll them up in a tortilla with fresh spinach and tomato for a great make-and-take lunch. We recommend our Sweet Potato Hummus, Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus, or Herbed Hummus, but you can use any oil-free spread of your choosing. 

By Darshana Thacker Wendel,

Ingredients

  • 4 10-inch whole wheat flour tortillas
  • 2 cups hummus or other desired spread
  • 1 cup cooked quinoa or desired whole grain
  • 2 cups fresh spinach
  • 2 medium tomatoes, thinly sliced

Instructions

  1. In a dry skillet heat tortillas, one at a time, on both sides until warm.
  2. Spread tortillas with hummus (or desired spread), using ½ cup for each tortilla, and top with quinoa. Divide spinach and tomatoes among tortillas; roll up tortillas.
  3. Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.
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7 Comments

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(5 from 3 votes)
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Kirsten9 months ago
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These wraps were excellent! I always love when I find such a simple recipe that yields such wonderful results. I used gluten free spinach tortillas and added a bit of vegan feta and it worked perfectly. My whole family loved these!

Terri9 months ago
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Great wrap for healthy lunches. I make my own hummus- 1 can of garbanzo beans, 1/2 c tahini; few cloves of garlic and 1/4 c lemon juice. Thin with water. I also added onions and thinly sliced fresh carrots – used a potato peeler. Like most of FOK recipes this is very versatile.

Sara10 months ago
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Can you buy oil free hummus? Or do you have to make it?

Rae10 months ago
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quick easy, and tastes how you think it would. really easy to customize and doesn’t hurt to add a sauce of some sort

Monica9 months ago
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Yes you can get it in health food stores. I get mine from Natural Grocers.

Jean Bolander2 years ago
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Where do you get oil free whole wheat tortillas? I have never seen them in stores.

Renee1 year ago
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I get Ezekiel wraps from my local health food store.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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