Remember when I (Amelia) said that the pumpkin-maple cupcakes were my first recipe? Well, I lied. These wraps, inspired by my Waldorf-school lunches, were something I made long before I enjoyed cooking.

Their origin story begins in my beloved eighth grade year. I was attending a Waldorf school, my first non-public education experience. It was magical. I fell in love with the people, the aesthetic, the learning, everything. It changed me in many ways; one of which was my palate. The lunch program was especially thoughtful and incorporated more vegetables than I was used to at school lunch. I made a deal with myself at the beginning of the year to try one bite of every lunch they provided. Some were gross (wasabi and quinoa salad, anyone?), but most were lovely, among them, Hummus Vegetable Wrap Sandwiches. I wanted to recreate them at home soon after trying them, and mom fully supported it. We spread some hummus on a tortilla as my mom asked me what veggies were in them. I named whatever I could think of. By the end, we had a fresh family pleaser.

I love biting into the many layers of fresh vegetables smothered in warm hummus, hugged by a soft tortilla. These are easy, portable, and yummy - perfect picnic and lunch packing food.

VEGETABLE AND HUMMUS WRAP SANDWICHES
Serves 6

• 1 10-ounce container Hummus (or homemade)

• 2 avocados, sliced

• a few sprinkles of salt

• 1 green pepper, cut into thin 2”-long slices

• 2 handfuls of fresh green beans, boiled for about 4 minutes (or use canned)

• 1 8-ounce package shredded carrots

• 1 head of your favorite lettuce (butter lettuce is especially good)

• 1 package burrito-sized Tortillas (we prefer whole wheat)

  
  

Prepare hummus, green pepper, and green beans (these can be washed and sliced a few days ahead, then stored in a covered container in the refrigerator). When you are ready to assemble the sandwiches, gather your ingredients and slice the avocado. Spread a layer of hummus over the tortilla. Arrange a few slices of avocado down the middle of the tortilla, then sprinkle them with small pinch of salt. Add additional vegetables down the center of the tortilla, all in the same direction: a couple of green beans, three or so slices of green pepper, two tablespoons of shredded carrot, and plenty of lettuce.

Roll up the wrap by tucking in the sides over the ends of the line of vegetables. Pull the bottom half of the tortilla up and slightly over the vegetables, then hold it down over the vegetables and squeeze to gently smash them together (see our video). Finish rolling, slice in half, and place on a serving platter.