White Bean Hummus and Veggie Wrap

This home made hummus is tremendous creamy and tastes a bit of like ranch dressing. It
makes a creamy, excessive protein filling for this crunchy, veggie crammed wrap that’s
handy sufficient to eat at your desk when you spend your lunch hour on the health club.

White Bean Hummus and Veggie Wrap

1 can lowered sodium Nice Northern beans, rinsed and drained
2 tablespoons tahini
2 tablespoons contemporary lemon juice
1 clove garlic, pressed
1/2 teaspoon dried dill
1/2 teaspoon onion powder
1/2 teaspoon dried chives
1/2 teaspoon coarse kosher salt
1/4 cup additional virgin olive oil
4 entire grain tortillas or sandwich wraps, about 100 energy every
1 cup torn kale leaves
1 small bundle broccoli slaw
16 grape tomatoes, halved

Within the bowl of a meals processor, mix beans, tahini, lemon juice, garlic, dill, chives,
and salt. With the motor operating, stream in olive oil and course of till clean.
Unfold hummus over every tortilla and high with kale, broccoli slaw, and tomatoes. Wrap
up like a burrito by folding up the underside, folding within the sides, after which rolling tightly.

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