- 6 tablespoons hummus
- 2 flour tortillas (8 inches), room temperature
- 1/2 cup shredded carrots
- 1 cup fresh baby spinach
- 6 slices tomato
- 2 tablespoons green goddess salad dressing
- Spread hummus over each tortilla. Layer with the carrots, spinach and tomato; drizzle with dressing. Roll up tightly. Yield: 2 servings.
Originally published as Vegetarian Hummus Wraps in The Taste of Home Cookbook 2010, p81
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