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Red Pepper Hummus Wraps with Avocado and Cheddar Cheese

Makes: 6 servings
Start to Finish 35 mins
Red Pepper Hummus Wraps with Avocado and Cheddar Cheese
Ingredients
  • Hummus
  • 1 15 - 16  ounce can  no-salt-added garbanzo beans (chickpeas) or black-eyed peas, rinsed and drained
  • 1/2  cup  coarsely chopped red sweet pepper (1 small)
  • 1/3  cup  tahini (sesame seed paste) or creamy peanut butter
  • 1/4  cup  lemon juice
  • 1  tablespoon  snipped fresh cilantro or parsley
  • 4  cloves  garlic
  • 1  teaspoon  chopped canned chipotle chile pepper in adobo sauce*
  • 1 1/2  teaspoons  ground cumin
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  paprika
  • 1/8  teaspoon  freshly ground black pepper
  • Wraps
  • 6 10  inches  whole grain tortillas
  • 1  cup  torn lettuce leaves
  • 1  medium  red sweet pepper, stemmed, seeded, and cut into bite-size strips
  • 1  medium  avocado, halved, seeded, peeled, and sliced
  • 1/4  cup  light sour cream
  • 1/2  cup  shredded cheddar cheese (2 ounces)
  • 1/2  cup  microgreens or sprouts**
Directions

1. In a food processor combine garbanzo beans, chopped red sweet pepper, tahini, lemon juice, cilantro, garlic, chipotle pepper in adobo sauce, cumin, salt, paprika, and black pepper. Cover and process or blend until smooth.

2. Spread hummus onto the centers of the tortillas. Top with lettuce, sweet pepper strips, and avocado. Spoon sour cream over top; top with cheese and microgreens or sprouts. Roll up each tortilla.

From the Test Kitchen
  • Prepare hummus as directed; cover and chill for up to 3 days. Bring to room temperature before serving. (Or place hummus in a freezer container; freeze for up to 1 month. Thaw overnight in the refrigerator. Bring to room temperature before serving.)
*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
**
  • If you grow your own lettuce, use young leaves as microgreens in this wrap.
Nutrition Facts (Red Pepper Hummus Wraps with Avocado and Cheddar Cheese)
  • Servings Per Recipe 6,
  • cal. (kcal) 417,
  • Fat, total (g) 18,
  • chol. (mg) 13,
  • sat. fat (g) 4,
  • carb. (g) 56,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 8,
  • sugar (g) 3,
  • pro. (g) 15,
  • vit. A (IU) 1603,
  • vit. C (mg) 50,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 490,
  • Potassium (mg) 460,
  • calcium (mg) 303,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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