# What You'll Need:
→ Sun-Dried Tomato Hummus
01 - 1½ cups canned chickpeas, drained and rinsed
02 - ½ cup sun-dried tomatoes packed in oil, drained
03 - 2 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 2 tablespoons olive oil
07 - ¼ teaspoon smoked paprika
08 - ¼ teaspoon ground cumin
09 - ½ teaspoon salt
10 - 2–3 tablespoons water as needed
→ Wraps and Fillings
11 - 4 large whole wheat or spinach tortillas
12 - 1 cup baby spinach leaves
13 - 1 cup shredded carrots
14 - 1 cup cucumber, julienned
15 - 1 small red bell pepper, thinly sliced
16 - ½ small red onion, thinly sliced
17 - ¼ cup fresh parsley, chopped
18 - Salt and pepper to taste
# Directions:
01 - Combine chickpeas, sun-dried tomatoes, tahini, lemon juice, garlic, olive oil, smoked paprika, cumin, and salt in a food processor. Blend until smooth, adding water gradually as needed to achieve a creamy consistency. Adjust seasoning to taste.
02 - Lay a tortilla flat on a clean work surface. Spread a generous layer of hummus over the center, leaving approximately 1 inch border around the edges.
03 - Distribute spinach, carrots, cucumber, bell pepper, red onion, and parsley evenly over the hummus. Season with salt and pepper as desired.
04 - Fold in both sides of the tortilla toward the center, then roll up tightly from the bottom to create a secure wrap.
05 - Repeat the assembly and rolling process with the remaining tortillas and fillings.
06 - Slice wraps diagonally in half and serve immediately, or wrap individually in parchment paper for storage and later consumption.
