Peanut Butter Hummus Veggie Wraps with Tofu

These Peanut Butter Hummus Veggie Wraps with Tofu are anything but boring! They’re packed with delicious peanut butter-flavored hummus, seasoned veggies, baked tofu, and crunchy noodles!

Wraps are one of my least favorite foods to photograph, and as happy as I am that these actually came out looking edible, I still don’t feel like they do the recipe justice because they taste so good!! These Peanut Butter Hummus Veggie Wraps with Tofu are packed with flavor and healthy, delicious ingredients.

This Hummus Veggie Wrap came to mind on our recent trip to Maui, and I was daydreaming about opening a little sandwich shop there. It will be one of the most delicious hummus wraps you’ve ever tasted, and I’d definitely serve it at a restaurant!

Why Your Body Will Love This Wrap Recipe

• Chickpeas are super(food!) – Hummus, which is made from chickpeas, contains saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
• Protein Power – Tofu is amazing because it’s super versatile, works well in myriad seasons, sauces, and dressings, and is a great meat alternative because it’s a complete protein. This makes our muscles happy and our bellies satisfied.
• Phytochemicals – Phytochemicals are found in plants and are particularly potent in colorful fruits and veggies (like the ones included in this wrap). They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.

Hummus Veggie Wrap Recipe Ingredients and Substitutions

• Peanut Butter Hummus – I created this hummus wrap recipe specifically with peanut butter hummus in mind, so I recommend making it if you can! The peanut butter hummus has Asian flavors that complement the veggies. Otherwise, you can use any store-bought hummus you like.  
• Baked Tofu – You can find pre-packaged baked tofu at most natural grocery stores. They usually come in teriyaki or sriracha flavors. You could also make your own if you like! I also like to take thin tofu slices and cook them with olive oil and tamari over medium heat. They get nice and browned and have a great salty flavor.
• Veggies – When I created this recipe, I considered Asian flavors, so I used Napa cabbage, purple cabbage, carrot, red bell pepper, snap peas, green onion, and cilantro. However, you can use any vegetables you have on hand.
• Wraps – I used large spinach wraps because I liked the color, but you can use any kind of wrap you like. You can also make this recipe into little tacos using corn tortillas.
• Chow Mein Noodles – I love the crunch of the chow mein noodles, but you can omit them or replace them with crunchy nuts if you don’t like them.

How To Make The BEST Hummus Wraps

1. Make your peanut butter hummus and set aside.
2. Thinly slice all of your vegetables and add them to a large bowl. Drizzle over the vinegar, oil, and Tamari, and then toss everything together well.
3. Slice your baked tofu into long cubes, as pictured above.
4. I like to heat my wrap for a few seconds over medium heat or in the microwave. This makes it easier to work with when rolling up. If the wrap has been sitting at room temperature and feels pliable, you can skip this step!
5. To assemble your wraps, place the wrap on a flat surface and spread with about 2 Tablespoons of hummus. Next, add two slices of tofu and 2 tablespoons of chow mien noodles.
6. Top with a few handfuls of the veggie mixture, and use your hands to wrap the tortilla over all the ingredients carefully. Cut in half and enjoy!

Hummus Veggie Wrap Frequently Asked Questions

• Are these hummus wraps gluten-free? All the ingredients are gluten-free, but you must use a gluten-free tortilla wrap.
• Are these wraps vegan?  Yes!
• Can I make these Hummus Veggie Wraps ahead of time? Yes, you can make them beforehand, but stick to 1-2 days in advance. 
• How should these wraps be stored? I suggest wrapping them in plastic wrap or parchment paper. Store them in the refrigerator, not the freezer!
• Can I just use regular hummus instead of peanut butter hummus? Of course!
• How many wraps does this recipe make? It makes about 8, but you can easily size it to fit your needs! It mainly makes that much because of all the vegetables in the recipe.

Have a question that I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Delicious Hummus Recipes?

Hummus Flatbread with Balsamic Vegetables

Roasted Carrot and Dill Hummus

No Cook Mediterranean Pizzas

Roasted Root Vegetable Buddha Bowls with Hummus

The Creamiest Hummus Recipe

Peanut Butter Hummus Veggie Wraps with Tofu

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• Author: She Likes Food
• Total Time: 25 minutes
• Yield: 8 1x
• Diet: Vegan

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Description

These Hummus Veggie Wraps are anything but boring!  They’re packed with really flavorful ingredients that also happen to be healthy.

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Ingredients

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• 1 cup peanut butter hummus, or regular hummus
• 14 ounces baked tofu
• 1 medium sized red bell pepper, thinly sliced
• 2 large carrots, shredded, or 4 small carrots
• 1/2 medium sized Napa cabbage, thinly sliced
• 1/2 small purple cabbage, thinly sliced
• 1 small handful fresh cilantro, chopped
• 3 large scallions (green onion), chopped
• 3 tablespoons rice vinegar
• 2 tablespoons neutral flavored oil
• 1 tablespoon tamari, or soy sauce
• 1 cup chow mein noodles
• 8 large tortillas, or wraps

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Instructions

1. Make your peanut butter hummus and set aside.
2. Thinly slice all of your vegetables and add them to a large bowl.  Drizzle over the vinegar, oil and Tamari and then toss everything together well.
3. Slice your baked tofu into rectangle sized shapes.
4. I like to heat my wrap for a few seconds over medium heat or in a microwave.  This will make it a little easier to work with when rolling everything up.  If they’ve just been sitting at room temperature and feel pretty pliable, you can probably skip this step!
5. Assemble your wraps: place wrap on a flat surface and spread with about 2 tablespoons of the hummus.  Next, place two slices of tofu and 2 tablespoons of chow mien noodles down.
6. Top with a few small handfuls of the veggie mixture and use your hands to carefully wrap the tortilla over all the ingredients.  Cut in half and enjoy!

Notes

Recipes makes about 8 large wraps, but can easily be adapted to make more or less.

• Prep Time: 25 mins
• Category: Lunch, Vegan
• Method: No Cook
• Cuisine: American/Asian