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Cucumber Hummus Wrap

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This cucumber-hummus wrap is a crisp, refreshing lunch packed with veggies. Shredded green cabbage adds a satisfying crunch, while the creamy dressing (flavored with pickle juice, but no pickles) adds tang without excess sodium. Hummus provides a creamy base that pairs perfectly with the fresh crispy vegetables. For a shortcut, swap in pre-shredded coleslaw mix instead of shredding your own cabbage.

Ingredients:
  • 1 (8-inch) whole-wheat tortilla
  • ¼ cup hummus
  • ⅓ cup thinly sliced cucumber
  • 1 tablespoon low-fat plain yogurt
  • 1 tablespoon pickle juice
  • 1 tablespoon chopped herbs, such as dill, chives and/or parsley (optional)
  • ¾ cup shredded green cabbage
Directions:
  1. Spread 1 tortilla with ¼ cup hummus. Arrange ⅓ cup sliced cucumber across the tortilla.
  2. Stir 1 tablespoon yogurt, 1 tablespoon pickle juice and 1 tablespoon herbs (if using) together in a medium bowl. Add ¾ cup cabbage; toss to coat. Add the cabbage mixture on top of the cucumbers. Roll up the tortilla and cut in half before serving.
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