Avocado and Beet Hummus Wraps

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  • Total Time: 1 hrs 25 mins
  • Hands-on Time: 0 hrs 25 mins
  • Makes: 2 servings

A vibrant take on a classic vegetarian favorite, these avocado and beet hummus wraps are packed with spinach, avocado, cucumber and an addictive beet hummus made even more delicious with Simply Organic Coriander, Garlic Powder and Black Pepper.


  • 1/4 teaspoon

    Simply Organic Garlic Powder
  • 1/4 teaspoon

    SO Coriander ground organic
  • 1 pinch

    Simply Organic Medium Grind Black Pepper
  • 1 pound beets, about 2 medium, trimmed and scrubbed

  • 2 tablespoons extra-virgin olive oil, divided

  • 1/4 cup plain Greek yogurt

  • 3 tablespoons tahini paste

  • 2 tablespoons fresh lemon juice

  • 1 pinch kosher salt

  • 4 room temperature whole-wheat wraps or large tortillas

  • 2 large ripe avocados, thinly sliced

  • 1 1/2 tablespoons red onion, minced

  • 1/2 large cucumber, peeled and sliced into 1⁄2-inch thick matchsticks

  • 1 cup spinach, chopped


    To Roast the Beets

    1. Preheat the oven to 375 degrees.

    2. On a large sheet of aluminum foil, place beets. Drizzle with 1 tablespoon olive oil and fold foil edges over to create a pouch (the beets should be completely enclosed in foil). Lay pouch into a small baking dish and roast for about 1 hour, until tender.

    3. Let beets cool, then peel and discard peels.

    To Make the Hummus

    4. Slice cooled beets into wedges and transfer to a food processor.

    5. Add remaining olive oil, tahini, lemon juice, yogurt, garlic powder, coriander, salt and pepper and pulse until blended. Taste and adjust seasoning as desired.

    To Assemble the Wraps

    6. On bottom half of one wrap, spread about 1/3 cup of beet hummus. Sprinkle with 1 teaspoon minced red onion, a few cucumber matchsticks, 1/4 cup spinach leaves, and slices from 1/2 an avocado. Fold in bottom end of wrap and roll wrap around filling.

    7. Repeat with remaining wraps.

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