Dinner

Tomato and Red Pepper Hummus Wraps Recipe

Name: Tomato and Red Pepper Hummus Wraps Recipe
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Cuisine: Vegan
Ingredients: 2 tomatoes; 1 tsp agave syrup; Pinch of cayenne pepper; 1 medium zucchini; 3/4 tablespoon raw tahini; 1 red bell pepper; 1 green onion; Small amount of raw mustard (about 1 teaspoon); Small amount of red onion (about 2 tablespoons, chopped); Lettuce leaves (as desired, about 1 cup shredded); Orange or red bell pepper, sliced (about 1/2 cup); Cucumber, sliced (about 1/2 cup); Red onion, thinly sliced (about 2 tablespoons)

Byluca Carter November 8, 2025November 8, 2025

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Introduction

These Tomato with Red Pepper Hummus Wraps are a fresh and vibrant raw vegan treat that’s easy to prepare and full of flavor. Combining a tangy tomato wrap with creamy red pepper hummus and crisp vegetables, they make a perfect light meal or snack.

The image shows a wrap cut into two pieces on a white plate, placed on a white marbled background. The wrap has a bright red outer layer that looks soft and slightly textured. Inside, layers include fresh green leaves, thin slices of orange carrots, small chunks of creamy filling that is light yellow with some bits in orange and purple, and small pieces of red onion. In the background, more wraps with similar fillings can be seen out of focus. There is a woman's hand holding one piece of the wrap. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tomatoes
1 tsp agave syrup

Pinch of cayenne pepper
1 medium zucchini

3/4 tbsp raw tahini
1 red bell pepper

1 green onion
Small amount of raw mustard
Small amount of red onion

Lettuce leaves
Orange or red bell pepper slices
Cucumber slices

Red onion slices

Instructions

Step 1: In a blender, combine the tomatoes, agave syrup, and cayenne pepper. Blend until smooth.
Step 2: Pour the tomato mixture onto a dehydrator sheet. Dehydrate at 140°F (60°C) for 1 hour, then reduce the temperature to 110°F (43°C) and dehydrate for an additional 8 hours until the wrap is pliable.

Step 3: For the hummus, place the zucchini, red bell pepper, green onion, raw tahini, raw mustard, and red onion in a food processor. Blend until creamy and well combined.
Step 4: Prepare your filling by slicing lettuce, bell pepper, cucumber, and red onion to your liking.
Step 5: Once the wrap is ready, spread a generous layer of the red pepper hummus over it. Add the sliced vegetables on top.

Step 6: Carefully roll up the wrap, securing the filling inside. Enjoy immediately for the best texture and flavor.

Tips & Variations

Substitute agave syrup with maple syrup or honey if preferred.
Add avocado to the filling for extra creaminess and healthy fats.

Experiment with different leafy greens like spinach or arugula for varied flavors.
Use a low-temperature oven with a dehydrator setting if you don’t have a dehydrator.

Storage

Store the hummus in an airtight container in the refrigerator for up to 3 days. The wraps are best enjoyed fresh but can be stored wrapped in parchment paper in the fridge for up to 1 day. To rehydrate slightly firm wraps, you can wrap them in a damp towel for a few minutes before serving.

How to Serve

The image shows a white plate holding two halves of a wrap with a bright red tortilla on the outside. Inside, there are several layers visible: fresh green leafy spinach, slices of light green cucumber, chopped orange bell peppers, small pieces of purple onion, and a layer of creamy yellow spread. In the background, more wraps are slightly blurred, also wrapped in the same red tortilla and filled similarly. The plate rests on a white marbled surface, and nearby, two shiny metal spoons lie crossed. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps without a dehydrator?

Yes, you can use a low-temperature oven (around 110-140°F or the lowest setting available) with the door slightly open to mimic dehydrating. Keep an eye on the wraps to prevent drying out too much or burning.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses fresh vegetables for both the wrap and the filling, with no grains or gluten-containing ingredients involved.