Hummus, Lettuce, and Tomato Wrap
and watermelon salad with mint
These easy wraps get layers of flavor from the light vinaigrette used to dress the lettuce and a smear of hummus.
Smarts: If you have any feta leftover from earlier in the week, crumble it into the watermelon salad. Watermelon, mint, and feta are an unexpectedly delicious combination.
- Vinegar, red or white wine - 1 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 Tbsp
- Bell peppers, red - 1/2 , thinly sliced
- Tomatoes, medium - 1 , chopped
- Lettuce, romaine - 2 hearts , chopped
- Wraps, any large type - 4 (like flatbreads or tortillas)
- Hummus - 4 oz
- Mint, fresh - 1 Tbsp , finely chopped
- Watermelon - 16 oz , cubed
- Oil, olive - 2 tsp
- Lime juice - 2 tsp
Make vinaigrette - Combine vinegar, mustard, and honey. Add oil (portion for wraps) while whisking. (Can be done up to 5 days ahead)
Bell peppers - Slice bell peppers. (Can be done up to 5 days ahead)
Tomatoes / Lettuce - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Mint / Watermelon - Prep as directed and combine. Refrigerate watermelon until ready to serve, (it’s best served chilled).
To make watermelon salad, toss together mint, watermelon, oil (portion for salad), and lime juice.
Combine bell peppers, tomatoes, and lettuce in a mixing bowl. Add vinaigrette and toss to combine. Season with some salt and pepper.
If you’d like the wraps warm, heat according to package directions.
Spread the inside of each wrap with hummus. Divide dressed vegetables and lettuce between wraps and fold / roll to enclose filling.
Serve wraps with watermelon salad on the side. Enjoy!