Rainbow Veggie Wraps with Hummus Spread

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh, colorful vegetable wraps filled with creamy hummus and crunchy veggies make a perfect healthy snack or lunch for kids. This Mediterranean-inspired kid-friendly recipe (vegetarian), ready in about 15 minutes, pairs large whole wheat tortillas, hummus, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 210 cal/serving

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Ingredients

4 pieces large whole wheat tortillas
1 cup hummus
1 medium, julienned carrot
1 medium, julienned cucumber
1 medium, thinly sliced red bell pepper
1 cup baby spinach leaves
1/2 cup shredded cheddar cheese
1/4 tsp salt
1/4 tsp black pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Stainless Steel Hollow Handle 15-Piece Cutlery Block Set, Kitchen Knife Set with Steel Blades for Precise Cutting, Durable Knives with Ergonomic Handles, C77SS-15PK
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Instructions

Step 1: Lay out 4 large whole wheat tortillas flat on a clean surface. Spread 1/4 cup hummus evenly over each tortilla, leaving a 1-inch border around the edges.
Step 2: Distribute 1/4 of the julienned carrot (about 1/4 medium carrot), 1/4 of the julienned cucumber (about 1/4 medium cucumber), and 1/4 of the thinly sliced red bell pepper (about 1/4 medium pepper) evenly over each tortilla on top of the hummus.
Step 3: Sprinkle 1/4 cup baby spinach leaves and 2 tablespoons shredded cheddar cheese over the veggies on each tortilla. Season each with a pinch of 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Step 4: Carefully roll up each tortilla tightly from one edge to the other to form wraps. Slice each wrap diagonally in half and serve immediately for a crunchy, colorful snack or lunch.