Edamame Hummus Wrap

Total: 40 minutes
Prep: 15 minutes
Cook: 25 minutes
Yield: 2 servings

The edamame in this hummus gives it an extra special flavor.


For Wrap


  1. Edamame usually comes frozen. Steam or boil the shelled edamame until it is easy to
    bite. This takes about 10 minutes. You can put the frozen edamame right into a
    steaming basket or boiling water.
  2. Remove the steamed or boiled edamame and run under cold water in a colander. Then
    allow it to cool down for another 10 minutes.
  3. Place the edamame, tahini, lemon juice, water, garlic, cumin and salt in a food
  4. Pulse the ingredients to your desired consistency.
  5. Place tortilla on a non-stick pan and heat it up for about 2 minutes, flipping it from side to
  6. This makes the tortilla, especially the sprouted grain versions, a little less tough.
  7. Allow the tortilla to cool.
  8. To get a good roll up, and to ensure the ingredients are evenly distributed and tightly
    enclosed, place the items, not in the middle of the tortilla, but closer to one edge, leaving
    a small rim.
  9. Place the spinach first. This will give additional support to the edamame hummus.
  10. Place ½ cup of edamame hummus on top of spinach.
  11. Place the cucumber, bell peppers and red onion on top of edamame hummus layer.
  12. Sprinkle the red chili flakes on top of vegetable layer.
  13. Roll it up, cut it in half and serve.
Recipe Author Susan Tucker

Susan Tucker is the owner of Green Beat Life, LLC, a nutrition counseling practice specializing in plant-based diets based in New York City. She earned her Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and eCornell in 2013. Susan is chose a practice in the field of integrative nutrition because of her passion for living the optimal life and the process of striving for it, of which eating whole and clean is essential.