HUMMUS AND GRILLED VEGETABLE WRAP
Provided by Ellie Krieger
Categories main-dish
Time 23m
Yield 4 servings, serving size - 1 wrap
Number Of Ingredients 11
Steps:
- Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
- Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
- Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
- Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc
HUMMUS & VEGGIE WRAP-UP
I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. -Michael Steffens, Indianapolis, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.
Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
HUMMUS VEGGIE WRAP
Use store-bought or homemade hummus in this fast, healthy vegan wrap, and add even more flavor by using your favorite veggie flavored wrap or tortilla.
Provided by Heidi
Categories Main Course
Time 5m
Number Of Ingredients 9
Steps:
- Spread the hummus on the bottom 1/3 of the wrap, about 1/2 inch from the bottom edge but spreading out the the side edges.
- Layer the cucumber, spinach leaves, tomato slices, avocado slices, spouts, microgreens and basil.
- Fold the wrap tightly, as you would a burrito, tucking in all of the veggies with the first roll then rolling firmly to the end. Cut in half and enjoy.
Nutrition Facts : ServingSize 1 g, Calories 309 kcal, Carbohydrate 32 g, Protein 10 g, Fat 17 g, SaturatedFat 3 g, Sodium 520 mg, Fiber 9 g, Sugar 2 g
HUMMUS WRAP
Hummus is a great filling for a vegetarian wrap. You can buy hummus in many grocery stores, but nothing can beat hummus you make at home. It takes no time at all to make this version with canned chickpeas.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, sandwiches, main course
Time 15m
Yield 1 3/4 cups hummus. Enough for six or seven wraps
Number Of Ingredients 13
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. Process until they are chopped and adhere to the sides of the bowl. Scrape down the sides of the bowl. Add the remaining ingredients, and process until very smooth. Taste and adjust seasonings.
- For each wrap, warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place 3 heaped tablespoons hummus (about 1/4 cup) on top of the lettuce on the bottom half of the tortilla. Top with the red pepper, the cucumber and a few leaves of mint if desired.
- Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Refrigerate for at least five minutes and for as long as 24 hours.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 19 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 451 milligrams, Sugar 7 grams, TransFat 0 grams
HUMMUS VEGGIE WRAPS
Recipe for vegetable hummus wraps.
Provided by Catherine McCord
Categories Low Fat Vegetarian Quick & Easy Low Cal High Fiber Lunch Cucumber Chickpea Bell Pepper Carrot Healthy Low Cholesterol Raw Tortillas Weelicious Picnic Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 Servings
Number Of Ingredients 5
Steps:
- 1. Place a tortilla on a flat surface in front of you.
- 2. Spread 1 tablespoons of the hummus all over the surface of the tortilla.
- 3. Sprinkle 1/4 each of the grated carrots, cucumbers, and bell peppers on half of the tortilla, close to the edge.
- 4. Roll up the tortilla tightly like a burrito.
HUMMUS AND GRILLED VEGGIE WRAP
Make and share this Hummus and Grilled Veggie Wrap recipe from Food.com.
Provided by chefiecamacho
Categories Lunch/Snacks
Time 23m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
- Spread 1/4 cup of the hummus over each piece of bread. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
HUMMUS AND VEGGIE WRAP
This is one of the most popular dishes at the cafe I work at-there you can get it on 3 different choices of wrap; sun-dried tomato, spinach, or flour. It's REALLY good
Provided by VeggieHippie
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- microwave tortilla for a few seconds to make it pliable.
- spread hummus over tortilla.
- add assorted veggies.
- add lettuce last.
- roll up and slice in half or eat whole. enjoy!
Nutrition Facts : Calories 499.4, Fat 18.5, SaturatedFat 3.4, Sodium 1015.1, Carbohydrate 68.4, Fiber 11.8, Sugar 5.4, Protein 17.7
HUMMUS VEGGIE WRAP
Hummus Veggies Wraps are loaded with veggies and creamy hummus for a quick and healthy meal. Easy to make, economical and portable!
Provided by Julie | The Simple Veganista
Categories Entree
Time 5m
Number Of Ingredients 9
Steps:
- Place lavash bread (or tortilla) on a flat surface, spread 1/4 cup hummus over 2/3 - 3/4 of the wrap, leaving an inch on both ends. Layer with veggies. Wrap one end up, over, and roll.
- Slice in half, and enjoy now or store for later.
- Makes 3 wraps
- Wraps can be stored in the refrigerator for up to 2 - 3 days in covered containers.
Nutrition Facts : ServingSize 1 wrap, Calories 316 calories, Sugar 6.9 g, Sodium 633.8 mg, Fat 10.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 8.4 g, Protein 11.4 g, Cholesterol 0 mg
WHAT TO EAT WITH HUMMUS (22+ IDEAS!)
Wondering what to eat with hummus? Apart from sandwiches and wraps, you need to make delicious vegan bowls with this versatile and healthy dip. The recipe below is a customizable, flavorful and gluten-free lunch or dinner idea that's great for meal prep. Add your favorite hummus to the roasted veg and fresh greens!
Provided by Alena
Categories Ingredient
Time 30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
- Put the cubed sweet potatoes and cooked chickpeas on one baking sheet. Add cumin and some salt, then toss to combine. Arrange everything into a single layer.
- Place the sliced zucchini on the other baking sheet, arranged into a single layer.
- Put both sheets into the oven for 10 minutes, then flip the zucchini and slightly toss the chickpeas and sweet potatoes. Bake for another 10 minutes, then remove from the oven.
- In the meantime, wash your fresh produce and divide everything equally between two serving bowls. Sprinkle with some salt and lemon juice, mix, then let it sit to allow the flavors to soak in until your baked components are done.
- Time to assemble! Top your veggies in the two bowls with the roasted sweet potato cubes and chickpeas and roll the zucchini into ribbons if you like - this way, they will be easier to grab with a fork and make your bowl look prettier!
- Add a dollop of your favorite hummus and enjoy your easy vegan bowl.
Nutrition Facts : Calories 538 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 24 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ½ recipe, Sodium 635 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
RAINBOW HUMMUS VEGGIE WRAP
A quick easy crunchy rainbow vegetable tortilla wrap that can be made with your kids.
Provided by Bintu Hardy
Categories Lunch
Number Of Ingredients 8
Steps:
- Make the tortilla wrap:
- Spread out the tortilla wraps and add on as much of each vegetable as you would like.
- Top with a generous dollop of the hummus and wrap the tortillas and serve.
Nutrition Facts : ServingSize 4 servings, Calories 238 kcal, Carbohydrate 39 g, Protein 8 g, Fat 6 g, Sodium 246 mg, Fiber 9 g, Sugar 5 g
HUMMUS VEGGIE WRAP
This easy Hummus Veggie Wrap is a healthy dish that requires no cooking! Loaded with fresh vegetables, creamy hummus, tangy feta, and protein rich chick-peas this is a vegetarian meal you will love!
Provided by Annie
Categories 15 Minute Meals
Time 5m
Number Of Ingredients 9
Steps:
- Heat the tortilla in a skillet or micorwave if desired, to help make the wrap more pliable.
- Spread the hummus generously over the tortilla, top with tomatoes, spinach, cucumbers and red onion.
- Add the hummus, chick-peas and olives. Roll tightly and slice down the center.
Nutrition Facts : Calories 234 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 16.7 milligrams cholesterol, Fat 11.5 grams fat, Fiber 19 grams fiber, Protein 11.8 grams protein, ServingSize 1 wrap (nutrition calculated with carb balance tortilla), Sodium 740 grams sodium, Sugar 4.2 grams sugar
More about "hummus veggie wraps food"
HUMMUS VEGGIE WRAPS RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
5/5 (1)Total Time 20 minsCategory LunchCalories 416 per serving
- In a large skillet over medium heat, heat olive oil. Add sliced red onion, sliced red pepper, garlic, and shredded carrots. Cook until softened, about 10-12 minutes.
- In a small bowl, tear lettuce into small chunks. Pour honey balsamic vinaigrette over lettuce and mix well.
HUMMUS AND VEGGIE WRAP - BIGOVEN.COM
From bigoven.com
4/5 (1)Category Main DishCuisine Not SetTotal Time 10 mins
HUMMUS AND VEGGIE WRAPS - OLDWAYS
From oldwayspt.org
HUMMUS VEGGIE WRAP (VEGAN & GLUTEN-FREE) - EMILIE EATS
From emilieeats.com
Servings 1Calories 555 per servingTotal Time 7 mins
- In the middle of tortilla, spread hummus evenly. Top with spinach, 1/4 cup rice, black beans, carrot, bell pepper, cucumber, and avocado.
GRILLED VEGGIE AND HUMMUS WRAPS RECIPE | MYRECIPES
From myrecipes.com
5/5 (37)Calories 356 per serving
- Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
- Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.
EASY HUMMUS VEGGIE WRAP (VEGAN!) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Ratings 11Calories 294 per servingCategory Snack
CHILI LIME TOFU HUMMUS VEGGIE WRAPS | UP BEET KITCHEN
From upbeetkitchen.com
Reviews 1Category Main CourseCuisine MexicanTotal Time 1 hr 30 mins
- Start by marinating the tofu. (Ideally, you’ll let it marinate for up to eight hours, but if you are pressed for time, you can marinate it for 30 minutes.) Chop the tofu into 1/2-inch cubes. Place in a 9×13-inch baking dish. In a bowl, whisk together the lime juice and zest, oil, balsamic, tamari, arrowroot, chili powder, and garlic or garlic powder. Pour over the tofu and toss to coat. Set aside for at least 30 minutes, or cover and refrigerate for up to eight hours.
- Preheat the oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Transfer the tofu from the baking dish to one of the prepared baking sheets, reserving the marinade to add to the tofu in the final five minutes of baking. (Waiting to add the marinade until the end prevents it from burning.)
- Place the broccoli, bell pepper, and red onion on the second prepared baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss very well to coat. It helps to “massage” the oil into the broccoli to ensure that it is well coated.
- Place both the tofu and the vegetables in the oven. Bake the tofu for 25 minutes, then remove from the oven and toss with the remaining chili lime marinade. Return to the oven for another 5-7 minutes.
TURKEY, HUMMUS AND VEGGIE WRAPS - JO COOKS
From jocooks.com
4/5 (1)Total Time 5 minsServings 2Calories 210 per serving
- Lay out the tortillas and spread a tbsp of hummus on each. Divide the turkey in 2 and arrange on top of the hummus on each tortilla. Divide the veggies evenly among the 2 wraps, season with salt and pepper if preferred then squeeze some fresh lime juice on each.
HUMMUS COLLARD WRAPS - EATING BIRD FOOD
From eatingbirdfood.com
4.5/5 (8)Total Time 15 minsCategory WrapCalories 280 per serving
- Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.
- Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.
HUMMUS VEGGIE WRAP (ADDICTING!) - HAPPY HEALTHY MAMA
From happyhealthymama.com
5/5 (2)Total Time 20 minsEstimated Reading Time 4 minsCalories 410 per serving
- In a large skillet, heat the oil over medium heat. Add the kale, onion, asparagus, and garlic and sauté until the kale is bright green and the onion and asparagus are softened, about 7 minutes.
- Add the beans, corn, and rice to the skillet and season well with salt and pepper and add 1 tablespoon of lemon juice. Stir to combine and continue to cook until everything is hot, about 2-3 more minutes.
- Transfer the vegetable mixture to a bowl and wipe out the pan. Add the shredded cheese to the bowl and stir to combine.
HEAVENLY HUMMUS WRAP - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 2Estimated Reading Time 7 minsCategory Main DishTotal Time 11 mins
- Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown.
- Set aside and let them cool slightly. Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.To assemble the wrap, spread the hummus down the middle third of the tortilla.
LOADED VEGGIE HUMMUS WRAP: THE PERFECT LUNCH - ELIZABETH RIDER
From elizabethrider.com
Cuisine AmericanEstimated Reading Time 7 minsCategory LunchTotal Time 10 mins
- Optional: If making this right before you eat, heat up your tortilla or wrap in a dry skillet over medium-high heat on both sides for 1-2 minutes. If you’re using a cassava flour tortilla, I recommend heating it in a dry skilled unit it bubbles slightly (even is making this ahead)—it makes all the difference.
- Chop your veggies (into long strips if possible). Consider chopping extra veggies for a wrap later on.
- Smooth a few tablespoons of hummus onto the middle of your wrap (leave a 2-inch border if you want to wrap the ends in), then layer on 3-4 big slices of avocado if using.
HUMMUS VEGGIE WRAP - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Reviews 3Category Main CourseCuisine AmericanTotal Time 23 mins
- Heat a grill or grill pan over medium heat. Lightly brush both sides of the zucchini slices, onion rounds and bell peppers with olive oil and sprinkle with salt and pepper. Grill until slightly browned and softened, about 4 minutes per side.
- Divide the zucchini slices, onions, and bell peppers between the wraps. Roll each wrap up and cut in half. Serve.
EDAMAME HUMMUS VEGGIE WRAPS - SHORTGIRLTALLORDER
From shortgirltallorder.com
4.9/5 (11)Total Time 20 minsCategory Vegetarian Lunch + DinnerCalories 259 per serving
- Begin by bringing a pot of water to boil. Once boiling, add in your frozen edamame and boil for 2-3 minutes. If using fresh edamame, skip the step of boiling. Strain the edamame, and then add to a blender or food processer. Blend for about 1 minute.
- After blending edamame, add in the rest of your ingredients including coconut milk, tahini, lemon juice, cilantro, and spices. Blend until smooth and creamy. You will likely have to scrape the sides down a few times to get a smooth consistency. Once blended, remove and serve or set aside for wraps.
- To make the wraps you are going to add 1 Tbsp of your edamame hummus down the middle of each medium wrap to start (double the amount of edamame for a large wrap). On top of the hummus layer, add in your wrap fillings of choice. For each wrap, add in about 1/4 sliced avocado, 1/4 roma tomato sliced, and a handful of shredded carrots, cabbage, red onions, and sprouts.
- Turn each wrap so one of the empty sides without filling is facing you. Then fold the wrap edge towards the center of filling. Next, tuck the edges in and fold the wrap towards the unwrapped side until the all the filling are tucked in. Once this is done, eat each wrap whole, cut in half for lunch, or cut them into pinwheels to serve as an appetizer!
HUMMUS VEGETABLE WRAP - KATHY SIEGEL, MS, RDN, CDN
From kathysiegel.com
Servings 2Total Time 10 minsCategory Entrée, Snack
- Heat the tortilla in a warm skillet. Place the tortilla down and heat it for about thirty to forty seconds on each side, until it has a darker color and a nutty aroma.
- To assemble: Place tortillas on a flat surface. Evenly spread 1/3 cup of hummus onto each tortilla, and sprinkle 1/4 cup grated cucumber and 1/4 cup carrots on top. Add the lettuce leaves, roll up, slice on a diagonal and serve.
HUMMUS AND VEGGIE WRAPS - OCCASIONALLY EGGS
From occasionallyeggs.com
5/5 (1)Servings 2Cuisine VeganTotal Time 30 mins
- Preheat the oven to 180C / 350F. Cut the carrots in half lengthwise, place them onto a baking sheet, and mix with the oil and spices. Roast for 20-25 minutes, or until browned and tender.
- Assemble the wraps by filling them as much as possible and eat. Some other good additions to try are avocado, sprouts, falafel, herbs, and whatever else you like.
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From foodeliciousness.com
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- Tandoori Cauliflower Wrap. This crispy Tandoori Cauliflower Wrap is indeed best with basil cream sauce. It may not be among the easiest as it will take a little more time to prepare, but you won’t regret making this.
- Southwestern Veggie Wraps. Southwestern Veggie Recipe is another healthy yet very easy to prepare vegetarian wrap recipe. With smoky black beans and sweet potatoes, makes the wrap more delicious and filling.
- Spinach Hummus Wrap. This Spinach Hummus Wrap is one of the colorful veggie wraps that are not only healthy but, with the combination of homemade hummus and veggies, are also delectable to eat.
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