Red Pepper Hummus Wraps with Avocado and Cheddar Cheese

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  • Makes: 6 servings
  • Start to Finish: 35 mins

Red Pepper Hummus Wraps with Avocado and Cheddar Cheese

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Directions

  1. In a food processor combine garbanzo beans, chopped 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. Roll up each tortilla.

From the Test Kitchen

Make-Ahead Tip:

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.)

*Tip:

If you grow your own lettuce, use young leaves as microgreens in this wrap.

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Nutrition Facts (Red Pepper Hummus Wraps with Avocado and Cheddar Cheese)

  • Per serving:
  • 417 kcal ,
  • 18 g fat
  • (4 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 13 mg chol. ,
  • 490 mg sodium ,
  • 56 g carb. ,
  • 8 g fiber ,
  • 3 g sugar ,
  • 15 g pro.
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