I LOVE WRAPS and veggie wraps are the perfect light meal for a hot summer's day. As you can see from the photos, wraps are versatile and basically anything goes. They’re ideal for any meal or snack. Whether you choose collard greens, lettuce leaves or my recipe for gluten-free chickpea crepes to package the fillings (, these are an easy and fun choice when trying to satisfy various palates. Just prepare a variety of ingredients and let your guests build their own. Also, children love this type of meal! Save time by preparing all the ingredients ahead, and then assemble the wraps just before eating. They’re great option for a picnic or school/office lunch. I’ve included a recipe for beetroot hummus, which adds not only color to the wraps, but additional nutrients. I’m sure you will love them as much as I do!




  • 14 ounces cooked beets

  • 2 1/2 cups cooked chickpeas (or 2-15 ounce cans, drained and rinsed)

  • juice of 1 lemon

  • 2 cloves garlic

  • 2 tbsp tahini

  • 1 tsp ground cumin

  • salt (optional) and black pepper, to taste


Drain and rinse the beets, then place them in the bowl of a food processor. Add the chickpeas, lemon juice, garlic, tahini and ground cumin. Blend until smooth. Season with salt and pepper to taste, then transfer to a container or covered bowl, and refrigerate until ready to serve.

-Recipe adapted by Janice Amirault from