# Ingredients:
→ Sun-Dried Tomato Hummus
01 - 1.5 cups canned chickpeas, drained and rinsed
02 - 0.5 cup sun-dried tomatoes packed in oil, drained
03 - 2 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 2 tablespoons olive oil
07 - 0.25 teaspoon smoked paprika
08 - 0.25 teaspoon ground cumin
09 - 0.5 teaspoon salt
10 - 2 to 3 tablespoons water as needed for blending
→ Wraps and Fillings
11 - 4 large whole wheat or spinach tortillas
12 - 1 cup baby spinach leaves
13 - 1 cup shredded carrots
14 - 1 cup cucumber, julienned
15 - 1 small red bell pepper, thinly sliced
16 - 0.5 small red onion, thinly sliced
17 - 0.25 cup fresh parsley, chopped
18 - Salt and pepper to taste
# Instructions:
01 - In a food processor, combine chickpeas, sun-dried tomatoes, tahini, lemon juice, garlic, olive oil, smoked paprika, cumin, and salt. Blend until smooth, adding water gradually as needed to reach a creamy consistency. Taste and adjust seasoning as desired.
02 - Lay a tortilla flat on a clean work surface. Spread a generous layer of sun-dried tomato hummus over the center of the tortilla, leaving approximately 1 inch of space around the edges.
03 - Arrange spinach, carrots, cucumber, bell pepper, red onion, and parsley evenly over the hummus. Season with salt and pepper to taste.
04 - Fold in the sides of the tortilla and roll up tightly from the bottom to form a compact wrap. Ensure all ingredients are secured within the tortilla.
05 - Repeat the assembly process with remaining tortillas and filling ingredients.
06 - Slice wraps in half and serve immediately, or wrap tightly in parchment paper or foil for storage and consume within 24 hours.
