Cooking Corner

Here is a light recipe to enjoy as the weather heats up.

Roasted Red Pepper Hummus Wraps

Yield: Serves 4 (serving size: 1 wrap)

Elizabeth Nelson, July 2015, RECIPE BY Cooking

Lunch to go never looked so good. Try these portable veggie wraps with any flavor of hummus you like and whatever crisp veggies you have on hand.


  • 1 1/2 cups prepared roasted red pepper hummus
  • 4 (8-inch) whole-wheat flour tortillas
  • 2 cups bagged spinach and baby kale blend
  • 1 large orange bell pepper, seeded and thinly sliced
  • 3/4 cup crumbled goat cheese
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray

How to Make It

Spread about 1/3 cup hummus over each tortilla, leaving a 1/2-inch border around edges. Top each with 1/2 cup spinach and kale blend, one-fourth of bell pepper, 3 tablespoons goat cheese, and 1/8 teaspoon pepper. Roll up wraps. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add wraps; cook 1 1/2 minutes on each side or until lightly browned.