Okay, so here’s the thing—avocado hummus veggie wrap is pretty much my solution for those “Help, I’m STARVING but also want something healthy” kinda days. You need dinner on the table, like, ten minutes ago. But…who actually wants to turn on the oven? Or fork over money for takeout (again)? Enter the simplest answer ever. It reminds me of this super easy avocado chicken wrap I found once, but with nothing but plants—seriously, this is almost too quick. Layer up, roll, and munch. Okay, let’s make lunch way less stressful.
Ingredients and Substitutions
Let’s not overthink it. The backbone here? Thick, soft tortillas or wraps. Then, creamy hummus—store-bought or homemade, seriously, whatever’s hanging out in your fridge. Ripe avocados are non-negotiable (hard as a rock? Nope, not today). Pile on whatever crunchy veggies you love or need to use up.
Honestly, I’ve used spinach, shredded carrots, sliced bell peppers, cucumbers, a few leaves of lettuce, and even leftover roasted sweet potato once. Wild, I know. No avocados? Add a generous smear of creamy cheese or extra hummus. If you’re feeling wild (I know I sounded like my aunt there), a little feta or even a dash of hot sauce brings it up to, like, five-star restaurant vibes…in your kitchen.
How to assemble a veggie wrap
Okay, don’t blink, you’ll miss this part because it’s so fast. Lay your wrap flat on a board, slather on a good layer of hummus, then smash those avocados right on top—fork-mash style. Next, scatter your veggies in a burrito-ish line, but don’t go crazy packing it or it’ll explode (yes, I learned this the squishy way).
Now: tuck in the sides (like swaddling a baby), tightly roll everything up, and give it a little press. Slice it in half if you want to look fancy. Sometimes I wrap mine up in foil so I can eat in the car or, um, while chasing kids around.
How to prep ahead of time
Let’s be real—meal prep helps on busy weeks. If you’re prepping lunches ahead, keep the veggies dry and sliced, and store in a container. The wraps and hummus go in their own baggies. Only smash the avocado right before you’re ready to eat. Brown avocado is…nobody’s friend.
If you must, sprinkle a little lemon on sliced avocado and tightly wrap with plastic to help them last 24 hours longer. But trust me: fresh is best for that creamy bite. When you want to eat, just slap everything together and you’re golden.
I tried making these wraps for my work lunches last week and wow, my coworkers were jealous! They’re so easy but taste like something special. Even my picky teen wanted a bite.
—Lila, reader and proud lunch-packer
What greens are best to use
So here’s where you can get particular…or just use what’s left in the fridge. I’m a sucker for soft baby spinach or spring mix. Super basic, but they roll up like a dream. Romaine gives a solid crunch, which feels a little fancy. Partial kale fans? Strip those leaves and chop small, and maybe massage ’em a bit so they’re not tough. Anything BUT iceberg lettuce, though—it just kinda wilts and gets sad, you know? Mix two kinds if you’re feeling adventurous.
Tips to keep your veggie wraps from falling apart
This is where things get messy, so listen in—even if you think you’re a pro. The biggest tip? Don’t overfill your wrap ’cause it WILL explode on your lap (not fun on the bus, trust me). The hummus acts kinda like glue, so smear it to the edges to help it stay closed. Tuck those ends in tight like you’re rolling a little burrito blanket.
- If you’re packing for lunch, wrap in foil or parchment so it stays together.
- Soggy veggies? Pat them dry before rolling.
- Sometimes a double layer of wrap helps if you like it packed with extras.
- And don’t slice it until you’re really ready to eat or serve.
Common Questions
Can I use gluten-free wraps?
Absolutely. There are plenty of gluten-free or even grain-free wraps now—just go with your favorite.
What kind of hummus is best?
Really, any flavor works. Roasted red pepper, classic, garlic, or even spicy jalapeño hummus all taste amazing here.
How do I keep the wrap from getting soggy?
Try keeping wet fillings (like tomatoes or pickles) to the center and layer greens as a barrier. Assemble fresh if you can.
Can I add protein?
For sure! A little grilled chicken or even a scoop of leftover beans bumps it up. Not to be captain obvious, but check out my post on avocado chicken wraps for inspo.
Do these wraps freeze well?
Honestly…no. The avocado and fresh veggies do weird stuff when thawed. Make just what you’ll eat within a day or two.
Ready to Wrap Up? (Pun, Intended)
See? You don’t have to turn on the stove or spend an hour chopping to eat something tasty. The magic touch of hummus and creamy avocado makes these wraps way more satisfying than your usual sandwich. If you want to change things up, take a peep at these awesome Veggie Wraps with Hummus and Avocado for even more inspiration, or try a super speedy 10 Minute Hummus Avocado Wrap. Get creative, don’t stress perfection, and your next lunch or dinner will taste fresh, vibrant, and—let’s be real—so much better than takeout.
Avocado Hummus Veggie Wrap
Ingredients
Method
- Lay your wrap flat on a board.
- Spread a good layer of hummus over the wrap.
- Mash the avocado on top of the hummus using a fork.
- Scatter your chosen veggies in a line down the center of the wrap.
- Tuck in the sides of the wrap and roll it tightly from the bottom.
- Press gently to ensure it’s sealed, and slice in half if desired.