Servings: 4
The hummus can be stored in the fridge for a week. The wraps can be prepared up to 2-3 days in advance  if you want to prep your lunches over the weekend, but I would not add the lettuce until the day you are going to eat the wrap (ideally just before serving)
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For the wraps

  • 4 each 10 inch tortilla
  • 2 each Avocado
  • 1 cup Shredded cheddar cheese
  • 4 cup shredded lettuce
  • 4 tablespoon light sour cream


  • 1 clove garlic
  • 15 ounce black beans, canned. drain and reserve liquid (you can use chickpeas if you prefer
  • 1 each juice of 1 lemon (this is about 2 tablespoons)
  • 1 1/2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika


Make the hummus (this makes 4 servings of approximately 1/3 cup each)

  • Add black beans, garlic, lemon juice, tahini, cumin, salt, paprika, and cayenne pepper into food processor or blender.
  • Add 5 tablespoons of reserve liquid. Process until smooth, Adding more reserve liquid as needed.

Make the wraps

  • Spread 1/3 cup of hummus onto the center of the tortilla
  • Top with sour cream, shredded cheese, avocado, and shredded lettuce. Optionally, add red pepper slices and cucumber if you like.


optional: red pepper slices, cucumber


Calories: 370 kcal | Carbohydrates: 31 g