Red Pepper Hummus Wraps with Avocado and Cheddar Cheese
- 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.
- 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)
- 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.