Hummus Veggie Wrap

Instructions

Yields

• Garlic: 50% (whole, roasted)

• Garbanzo Beans (Chickpeas), canned: 65% (drained)

• Cucumber: 98%

• Cherry Tomatoes: 95%

• Avocado: 67%

Pre-Preparation

1. Make Hummus:
   a. Drain the garbanzo beans (first amount) for 3 hours before using. Reserve the bean liquid.
   b. Cut garlic bulbs in half across the equator, then wrap in foil and roast in a 350°F oven for about 1 hour.
   c. Once cooled, peel the garlic cloves and save the garlic oil.
   d. Combine the garbanzo beans, roasted garlic, oil, lemon juice, tahini, salt, and bean liquid in a container.
   e. Blend with an immersion blender, blender, or food processor until smooth.
   f. Cover and hold cold until service at 41°F or less.

2. Drain the garbanzo beans (second amount).

3. Prep vegetables:
   a. Wash produce as needed.
   b. Slice cucumbers into rounds.
   c. Halve cherry tomatoes.
   d. Slice avocado.

Preparation

Assemble Wraps:

1. Lay out tortillas across the workstation.

2. Spread 3 oz hummus onto each tortilla.

3. Sprinkle 3 oz drained garbanzo beans over the hummus.

4. Arrange a row of cucumbers, tomatoes, and avocado down the center.

5. Cover with 1/2 cup spring mix.

6. Fold in sides tightly and roll up burrito style, ending with the seam side down.

7. Slice each wrap in half.

8. Hold cold until service at 41°F or less.

Serving

Serving size: 1 wrap

Recipe Source: CIA Healthy Kids Collaborative