Serendipity is a funny thing.
Last week, I was alone in Bend with no car, a significant snow/rainstorm, and little desire to hoof it to the store as I ran low on supplies. The store is only a mile away – an easy walk or three minute bike ride – but in a slushy mucky conditions, that is just not appealing. While I am not at all trained like someone who attended one of the California culinary schools, I do like to try new things and come up with different flavor combinations, so there was no time like the present!
As lunch drew near, a craving for pizza led to flatbread pizza which led to, “I don’t have any sauce or materials to make sauce.” But, I had some frozen lavash bread, thawed sun dried tomato hummus, plenty of spinach, and a bell pepper. I had 30 minutes before a conference call that was going to handcuff me to my desk for two hours, so the whole thing had to come together quickly.
The ingredients turned into a flatbread wrap, and let me tell yoos something.. It was a good combination! As in, I will be making this again combination!
This is also a lesson in why the freezer is your friend!
I freeze most all bread products that we buy because we can’t eat them fast enough before they go bad, and then just use them as needed without worrying about spoilage. And, before trips back to Seattle for long periods, I freeze most everything that we don’t consume instead of throwing it out, and then take it back out of the freezer two days before I think I might need it. That thawed hummus saved my lunch!
Sun Dried Tomato Hummus Wraps
Serves: 1
Time Required: 5 minutes prep, 12 minutes to bake
Ingredients:
- 1 full whole wheat lavash bread (like Trader Joe’s Whole Wheat Lavash)
- 1/3-1/2 cup sun dried tomato hummus (I used Lily’s brand, which you can get at Whole Foods)
- 2-3 handfuls of baby spinach
- 1/2 a bell pepper
- Also good to add: mushrooms, onion, olives
- 1/4 cup mozzarella cheese
- 1/4-1/2 tablespoon coconut oil
Method:
- Preheat oven to 350F
- Saute spinanch, peppers, and any other add-ins in the coconut oil until the spinach begins to wilt
- Spread hummus evenly over lavash bread, top with spinach and other toppings and sprinkle with cheese
- Bake for 12-14 minutes until the cheese is melted
- Cut in half and roll into wraps
Nutrition:
Based on 1/3 cup hummus and 1/4 tablespoon coconut oil.
View Comments (2)
HMM, that is delicious. I wish my husband would eat stuff like this. I’d make it for our lunches. The good thing is, I can mix humus and the like with tuna, and he eats it. Maybe he’d eat it in a wrap or something, disguised in a bunch of crunchy veggies too! haha
Oh, make no mistake – my husband would NEVER eat this! I work on him one ingredient at a time, and though he likes chickpeas, I haven’t sold him on the hummus yet!