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.
Ingredients
- 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
Prep
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Make vinaigrette - Combine vinegar, mustard, and honey. Add oil (portion for wraps) while whisking. (Can be done up to 5 days ahead)
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Bell peppers - Slice bell peppers. (Can be done up to 5 days ahead)
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Tomatoes / Lettuce - Prep as directed. Store separately. (Can be done up to 2 days ahead)
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Mint / Watermelon - Prep as directed and combine. Refrigerate watermelon until ready to serve, (it’s best served chilled).
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Make
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To make watermelon salad, toss together mint, watermelon, oil (portion for salad), and lime juice.
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Combine bell peppers, tomatoes, and lettuce in a mixing bowl. Add vinaigrette and toss to combine. Season with some salt and pepper.
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If you’d like the wraps warm, heat according to package directions.
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Spread the inside of each wrap with hummus. Divide dressed vegetables and lettuce between wraps and fold / roll to enclose filling.
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Serve wraps with watermelon salad on the side. Enjoy!
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