We have already long since established, that I’m a dorky foodie, and so I have dorky foodie tendencies. One of those being that I day dream about packing my kids school lunch, and my kids have the coolest most exotic food at their table. Like in My Big Fat Greek Wedding, when Middle School aged Tula has moussaka. Or there was that one girl I went to school with, I think her name was Stephanie, and she had pate with her lunch. I had never heard of pate at that age let alone tasted it, and here she was bringing it in her lunch.
Come to think of it, I’ve still never tried pate…hmmmm…something to put on my “to eat” list.
Anyway, I only have one child for whom I pack a lunch, and he’s a kindergartner. I wish I could say at 5 years old he already has a taste for caviar and foie gras…not that we ever eat that at home but you know what I’m saying. He’s a good old American boy and likes peanut butter and jelly sandwiches and seedless grapes. Though I can’t complain, he also likes carrots and cucumbers and eats his fruits and vegetables like a champ. Plus, he always takes a bite of whatever dinner is, and sometimes actually likes it.
Since the only lunch I pack these days is for a kindergartner, I don’t get around to making these wraps as much as I should, because they are so good. They’re fresh, and filling, and pretty inexpensive. Plus, you can nix the feta and bam, vegan lunch, easy as pie…or tortillas…or whatever.
If you get the honor of packing lunches for grown ups or just kids with more sophisticated palettes, these vegetarian wraps are a winner. You can prep all the ingredients ahead of time, and assemble as needed. Or, you can just make them because they are awesome, and don’t have to wait until you need to pack a lunch. Oh, and for you who need a little extra protein, adding chicken is not against the law.
They are SO good, you’ll want to eat them every day of the week.
Vegetable Mediterranean Wraps with Hummus
1 15 oz can chickpeas
1/4 cup olive oil
1/4 cup tahini
1 clove garlic
1 scant tsp cumin
1 scant tsp paprika
1/4 cup lemon juice (about one lemon)
salt to taste
pitted Black olives, halved
roma tomatoes, seeded and diced
red onions, thinly sliced
romain lettuce, cut into ribbons
large 8”-10” flour tortillas
Roasted sweet bell peppers, sliced
To make the Hummus, In a food processor add the first 8 ingredients. Pulse until combined. Then run while drizzling in water, a tablespoon at a time, until the hummus is the desired consistency. Make sure to scrape the sides of the food processor bowl with a spatula in order to get all the ingredients properly combined. Adjust seasonings. Run the food processor until smooth and creamy, about another minute.
Use the hummus immediately, or place in an airtight container and refrigerate until ready to use. Hummus keeps for approximately one week.
For the Mediterranean wraps, place 2-3 tablespoons of hummus on a tortilla, and spread it all the way to the edges. Place desired fillings along the center,then fold one side of the tortilla over the filling, and roll.
Serve cold or room temperature.