Crunchy Veggie Wrap with Hummus and Avocado
Makes 4 servings
1/2 large yellow squash or zucchini (approx. 4” x 2”)
1 large carrot (approx. 6” x 2”), or smaller carrots
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon kosher salt
1⁄8 teaspoon pepper
2 tablespoons chopped fresh cilantro
4 (10-inch diameter) tortilla wraps
1 container (8 ounces) prepared hummus
1/2 cup crumbled feta cheese
1 avocado, sliced
Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of squash and carrot. Center squash onto fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of squash. Turn stand mixer to speed 4 and process until blade reaches end of squash. Repeat with carrot.
Stir together lemon juice, olive oil, salt, pepper and cilantro in medium bowl. Add the spiralized squash and carrot and toss to coat.
To assemble wraps, spread each wrap with hummus leaving a 1-inch border at edge. Arrange the feta and avocado across the center of the wrap, horizonally, leaving a 1-inch border at the sides. Arrange the spiralized squash and carrot over the feta and avocado. Fold in both sides of the wrap. Fold the bottom of the wrap over the filling in the middle and pressing gently, continue rolling up to close. Cut in half with a serrated knife and serve, or wrap and refrigerate for up to 4 hours.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*