Try this Kalamata Hummus Trail Wrap recipe, or contribute your own.
Suggest a better descriptionPlace the beans, tahinim, tamari, lemon juice, garlic, and cumin in a food processor or blender. Process until smooth. Add a small amount of water to keep the mixture moving if needed. Season to taste with black and cayenne pepper.
For each wrap, spread a thin layer of hummus on a tortilla and sprinkle some of the olives in a line down the center of the tortilla. Roll the tortilla into a tight wrap and cut into two or three pieces, depending on the size of the tortillas.
Pack the rolls in a small plastic bag and refrigerate overnight so they are ready for the next morning's long run. For a more substantial lunch, add lettuce, red bell pepper, and tomato before rolling the wraps. Hummus keeps refrigerated for 5-6 days or freezes well for several months.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 834 | ||
Calories from Fat: 193 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1428.1mg | 49 % | |
Potassium 565.2mg | 15 % | |
Total Carbohydrate 134g | 39 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 121.6g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 834
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