Classic Veggie Wrap

Instructions

1. 1

   Prep all your vegetables: thinly slice the Cucumber into half-moons, julienne or shred the Carrot, thinly slice the Red Bell Pepper and Red Onion, and slice the Avocado. Lay everything out so you're ready to assemble.

2. 2

   In a small Mixing Bowl, toss the sliced Cucumber, Carrot, Red Bell Pepper, and Red Onion with the Lemon Juice, Olive Oil, Salt, and Black Pepper. This quick toss brightens the veggies and seasons them evenly.

3. 3

   Lay a large Flour Tortillas flat on a clean Cutting Board. Spread a generous, even layer of Hummus (about 3–4 tablespoons) across the center, leaving a 1-inch border around the edges.

4. 4

   Layer on the Baby Spinach first (it acts as a moisture barrier), then arrange the seasoned veggies on top. Add the Avocado slices, crumbled Feta Cheese, and fresh Parsley if using. Keep the fillings centered and don't overfill — it should cover the middle third of the tortilla.

5. 5

   To roll: fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, roll up firmly and tightly, tucking the filling in as you go. The folded sides will keep everything contained.

6. 6

   Slice the wrap diagonally in half with a sharp Knife. Serve immediately, or wrap tightly in Parchment Paper or Aluminum Foil for an on-the-go lunch. Repeat with the second tortilla.

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