Hummus Wrap With Tomatoes And Spinach Recipes
HUMMUS WRAP WITH TOMATOES AND SPINACH
I've been planning my garden and dreaming of eating stuff like this come summer. If I'm lucky the last of the spinach will overlap the first of the tomatoes, because the key to this recipe is that the tomato be perfectly ripe. If its still warm from the sun that's even better. These wraps make a great lunch but are light enough for snacking too. If you use low-carb wraps they are diabetic-friendly.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spread half the hummus on each wrap.
- Top each wrap with half the tomato and half the spinach.
- Drizzle with olive oil.
- Add onion if desired and fold wrap to enclose the veggies.
- Note -- Pita pockets are out of fashion but they still taste as good as they did when they were trendy -- especially with this combination of flavors inside -- so that variation is worth trying.
Nutrition Facts : Calories 149.6, Fat 5.3, SaturatedFat 1, Sodium 311.4, Carbohydrate 20.8, Fiber 3.1, Sugar 1.2, Protein 5.2
EGG, KALE, AND TOMATO BREAKFAST WRAPS WITH HUMMUS
Provided by Giada De Laurentis
Categories Egg Tomato Breakfast Brunch Vegetarian Kid-Friendly Kale Healthy Tortillas Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.
- Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
- Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.
- Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
- Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.
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