Vegan Sun-Dried Tomato Hummus Wraps

Last Tuesday, I was staring at my lunch options when my roommate breezed through the kitchen with a container of homemade hummus, and suddenly the idea clicked—why not layer it into something you can actually hold and eat on the go? That afternoon became an experiment in texture and color, and what emerged was this wrap that somehow feels both satisfying and light. The sun-dried tomatoes give it this deep, almost wine-like depth that regular hummus never had, and everything else just falls into place around them.

I brought these to a work potluck thinking no one would touch them, and they disappeared before the pasta salad was even opened. One colleague came back for seconds and asked if I'd started a catering business, which made me laugh—but it also made me realize how underestimated wraps can be when you actually put thought into what goes inside them.

Ingredients

• Canned chickpeas: Rinsing them really matters—it removes that starchy liquid that would make your hummus gluey instead of creamy.
• Sun-dried tomatoes: The ones packed in oil are worth seeking out because they're already soft and flavorful, and you get that oil as a bonus.
• Tahini: This is your secret weapon for creaminess; it's what makes hummus taste like hummus and not just blended chickpeas.
• Fresh lemon juice: Bottled will work in a pinch, but fresh juice brings a brightness that really matters here.
• Smoked paprika: Just a pinch transforms this from standard hummus into something that tastes like you know what you're doing.
• Whole wheat or spinach tortillas: These hold up better than regular flour ones and add their own subtle flavor that complements the earthiness of the hummus.
• Fresh vegetables: The crispness is everything—it's the contrast that makes each bite interesting.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Blend your hummus base:

Add your chickpeas, sun-dried tomatoes, tahini, lemon juice, minced garlic, olive oil, and spices to the food processor. Pulse first, then blend until you reach that perfect creamy texture—it should look almost cloud-like, not chunky or paste-like. Add water a tablespoon at a time if it seems too thick.

Prep your vegetables:

While the hummus is blending, slice your bell pepper thin, julienne the cucumber, shred the carrots, and thinly slice the red onion. Keep everything near at hand so you're not scrambling once you start rolling.

Spread your foundation:

Lay a tortilla flat and spread about three generous tablespoons of hummus across the center, leaving that border so it doesn't squeeze out when you roll. You want enough to taste it in every bite but not so much that it becomes messy.

Layer with intention:

Start with spinach as your first layer—it acts as a barrier and keeps the tortilla from getting soggy. Then add carrots, cucumber, bell pepper, red onion, and a scattered handful of fresh parsley. Season lightly with salt and pepper.

Roll with confidence:

Fold in both sides first, then roll from the bottom up tightly but not so aggressively that you tear the tortilla. The wrap should hold together but still feel pliable when you pick it up.

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There's something almost meditative about rolling these wraps, watching the colors layer into each tortilla like you're building something intentional. A friend who usually skips vegetables asked for the recipe, which told me everything I needed to know about how the sun-dried tomato hummus just makes people want to eat vegetables without even thinking about it.

Why the Sun-Dried Tomato Matters

Sun-dried tomatoes have this concentrated sweetness and depth that fresh tomatoes could never deliver in a hummus context. They add a richness that makes the whole wrap feel substantial, like you're eating something with actual flavor complexity. I used to think they were a fancy ingredient, but they're honestly just tomatoes that have had the water removed, which means every bit of flavor is intensified.

Make-Ahead Wisdom

These wraps are genuinely better when you make them a few hours ahead—the flavors have time to get to know each other. If you're wrapping them for later, keep them wrapped tightly in parchment paper or foil so they don't dry out, and store them in the coolest part of your fridge. I've found that they stay perfect for about 24 hours, though honestly they rarely last that long in my house.

Simple Variations That Expand Everything

Once you master the basic version, you can experiment without overthinking it. Sliced avocado adds creaminess, fresh sprouts bring a peppery crunch, and a sprinkle of seeds (pumpkin or sunflower) adds textural interest without changing the vibe. I've also added thinly sliced radishes on days when I wanted something with more bite, and roasted chickpeas on top for extra protein when the wrap needed to feel more substantial.

• Try adding a thin spread of vegan mayo mixed with a little harissa for heat if you want to push the flavor.
• Fresh herbs like cilantro or dill work beautifully if that's what's in your crisper drawer.
• These wraps pair well with a simple side salad or even a bowl of soup if you want to make lunch feel more complete.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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These wraps have become my answer to the question of what to make when you want something that feels intentional but doesn't require much effort. They remind me that the best meals are often the simplest ones, built on ingredients you actually enjoy eating.

Recipe Questions & Answers

→ Can I make these wraps gluten-free?

Yes, simply substitute the whole wheat or spinach tortillas with your favorite gluten-free tortillas. Many brands offer excellent gluten-free options that work perfectly for wraps.

→ How long will the hummus keep in the refrigerator?

The sun-dried tomato hummus will stay fresh in an airtight container for up to 5-7 days. It may thicken slightly—just thin with a little water or olive oil before using.

→ Can I prepare these wraps ahead of time?

Absolutely! You can assemble the wraps up to 24 hours in advance. Wrap them tightly in parchment paper or plastic wrap and store in the refrigerator. The tortillas may soften slightly but remain delicious.

→ What can I use instead of tahini?

If you need to avoid sesame, you can substitute tahini with sunflower seed butter, cashew butter, or even Greek yogurt for a non-vegan option. The flavor profile will change slightly but still be creamy.

→ How can I add more protein to these wraps?

Add sliced avocado, hemp seeds, or a sprinkle of nutritional yeast. You could also include baked tofu, tempeh strips, or leftover roasted chickpeas for extra protein and texture.

→ Can I use dried sun-dried tomatoes instead of oil-packed?

Yes, but you'll need to rehydrate them first. Soak dried tomatoes in hot water for 20-30 minutes until soft, then drain well. You may need to add extra olive oil to achieve the creamy consistency.