Pink Pickle Crunch Veggie Wraps (Print Version)
Colorful veggie wraps with pickled onions, hummus, and a crunchy bite, all rolled in whole wheat tortillas.
# Ingredients:
→ Pickled Onions
01 -
1 small red onion, thinly sliced
02 -
1/2 cup apple cider vinegar
03 -
1/2 cup water
04 -
1 tablespoon granulated sugar
05 -
1 teaspoon kosher salt
→ Wraps and Fillings
06 -
4 large whole wheat tortillas
07 -
1 cup hummus
08 -
1 medium carrot, julienned
09 -
1 small cucumber, julienned
10 -
1 small beet, peeled and grated
11 -
1 small red bell pepper, thinly sliced
12 -
2 cups baby spinach
13 -
1/2 cup purple cabbage, finely shredded
14 -
2 tablespoons roasted sunflower seeds
15 -
2 tablespoons fresh dill, chopped
# Steps:
01 -
In a small mixing bowl, combine apple cider vinegar, water, granulated sugar, and kosher salt. Stir until the sugar and salt are fully dissolved. Add the thinly sliced red onions and submerge in the liquid. Allow to pickle for at least 15 minutes, or longer for more pronounced flavor and color.
02 -
Lay the tortillas flat on a clean work surface. Evenly spread 2 to 3 tablespoons hummus over each tortilla, leaving a 3/4-inch border around the edges.
03 -
Distribute the baby spinach, julienned carrot, julienned cucumber, grated beet, sliced red bell pepper, and finely shredded purple cabbage across the center of each tortilla.
04 -
Drain the pickled onions from their brine and evenly distribute them atop the vegetables on each wrap.
05 -
Sprinkle roasted sunflower seeds and chopped fresh dill over the assembled fillings for enhanced crunch and aroma.
06 -
Fold the sides of each tortilla inwards, then roll tightly from the bottom to form compact wraps.
07 -
Slice each wrap diagonally in half and serve immediately. To store, wrap each portion tightly in parchment paper.
# Notes:
01 -
For bolder color and flavor, allow the onions to marinate for several hours or overnight in the refrigerator.