More

    Edamame Hummus Wrap

    Whole wheat vegetarian wrap with edamame hummus.

    It’s the day after Thanksgiving. I woke up hungry (somehow that doesn’t seem right, considering all that I ate yesterday) and after exhausting all my energy trying to snag some doorbusters….

    I was more than ready for something to eat. Preferably something healthy and filling.

    Let’s briefly talk about edamame. In case you’re not familiar… edamame is a soybean. I don’t think I used edamame, technically. My Archer Farms steam-in-the-bag variety says mukimame. The only difference is that mukimame are shelled, so unlike edamame, the beans don’t come in pods.

    Long story short, it’s easy to find and easy to cook to make this edamame hummus. Look in the frozen foods section.

    Unwrapped whole wheat vegetarian wrap with edamame hummus.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    A picture of Edamame Hummus Wrap

    Edamame Hummus Wrap


    • Author: Pinch of Yum
    • Total Time: 15 minutes
    • Yield: 4 servings 1x

    Description

    This whole wheat vegetarian wrap is made with edamame hummus – a delicious puree of edamame, olive oil, garlic, and salt. Green and delicious!


    Ingredients

    UnitsScale
    • 1.5 cups cooked edamame (or mukimame … just no pods please)
    • 3 tablespoons olive oil
    • 1 tablespoon tahini
    • 1.5 teaspoon crushed garlic
    • salt
    • water

    Instructions

    1. In a food processor, blend all ingredients. If it gets too thick, continuously add water by the spoonful until you reach the desired consistency.
    2. Now, for the wrap. Plop some hummus down, top with spinach, and sprinkle with crumbled blue cheese. For an extra bonus, drizzle 1/2 teaspoon of olive oil over the top. For an extreme bonus, add crumbled bacon. I would have done this in an instant if I hadn’t already used up all my bacon. Dang.

    Notes

    You could omit the tahini, or add lemon, or anything else that sounds appealing. I just used what I had on hand.

    • Prep Time: 5 mins
    • Cook Time: 10 mins
    • Category: Dinner
    • Cuisine: Mediterranean

    Keywords: hummus wrap, edamame wrap, edamame hummus, vegetarian wrap

    Recipe Card powered by Tasty Recipes logo
    Hot Chocolate in a mug with whipped cream and chocolate syrup.

    P.S. I’d recommend following up with hot chocolate!

    How did you refuel after Thanksgiving and/or Black Friday shopping?

    Black Friday shoppers: best deal of the day? I wasn’t even planning on going, yet I’ve managed to become the owner some new EMU boots…?! Sadly, I think I’m a marketer’s dream.

    Related Posts

    Brussels Sprouts with Gochujang Butter

    Shredded roasty brussels sprouts flecked with toasted walnuts and bites of plumped dried cranberries, and blanketed with a luscious sheen of gochujang garlic butter sauce.

    Incredible Arancini

    This is the best arancini! Creamy risotto packed with melty mozzarella cheese, and fried to golden stuffed perfection.

    Bang Bang Salmon with Avocado Cucumber Salsa

    Bang Bang Salmon! Creamy, sweet, savory, and punchy. Served with some steamy rice and an avocado cucumber salsa. Weeknight perfection!

    Scallion Pancake with Eggs

    A frozen scallion pancake, loaded with eggs, spinach, avocado and chili crisp! A five minute meal perfect for breakfast, lunch, or dinner!

    Homemade Alfredo Sauce

    Creamy, silky, homemade Alfredo sauce! Perfectly smooth, wonderfully garlicky, and paired with twirly pasta.

    Sticky Gochujang Tofu with Herbs and Peanuts

    Crispy golden tofu bathed in a 5-ingredient peanut gochujang sauce that is spicy, sweet, tangy, and so delicious.

    Garlic and Black Pepper Beef Skewers

    These beef skewers are bringing all the flavor! Thinly sliced strips of steak browned and caramelized to juicy, sweet perfection.

    Chicken with Coconut Kale

    Golden, juicy, thinly sliced pan-fried chicken swims in a creamy coconut-kale gravy-like situation with slips of shallot and a bit of heat. Super easy, minimal ingredients!