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Crunchy Veg Wraps with Butternut Squash Hummus

Crunchy Veg Wraps with Butternut Squash Hummus

50 MIN.

Step up your lunch or dinner sandwich game with wraps! It seems so simple, but serving my kids’ wraps instead of sandwich bread gets them really excited. These Veg Wraps feature Butternut Squash Hummus to make things a little more interesting (and colorful) and are the perfect way to incorporate lots of fresh, crunchy produce.


Butternut Squash Hummus:

  • ½ butternut squash, peeled and cubed
  • 3 tablespoons olive oil, divided 
  • 15 ounce can chickpeas, drained and rinsed
  • 1 whole peeled garlic clove
  • 3 tablespoons tahini (or natural peanut butter)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • Salt to taste


  • 4 large collard leaves (or 8 small) OR 4 large whole grain tortillas
  • Assorted fresh vegetables, thinly sliced (carrots, zucchini, cucumbers, tomatoes, red onion, hungarian peppers)
  • 4 lettuce leaves
  • 1 avocado, sliced

1. Preheat oven to 450 degrees. Toss the cubed butternut squash in 1 tablespoon olive oil. Season to taste with salt and pepper and transfer to a sheet pan. Roast in preheated oven for about 25 minutes, or until fork tender. Allow to cool about 10 minutes before making hummus. Set aside 1 cup and refrigerate the rest to use later in the week. 

2. In a food processor (or high power blender), combine 1 cup roasted butternut squash, chickpeas, garlic, tahini, 2 tablespoons olive oil, lemon juice, and cumin. Puree until smooth. Season to taste with salt. 

3. If using collard greens as wraps, use a paring knife to carefully shave down the stems. This will make them more pliable. If collards are small, layer one atop another to create a large wrap. 

4. To assemble wraps, spread a layer of hummus in the bottom half of the tortilla or collard leaf. Top with assorted sliced vegetables, avocado and lettuce. Be sure to leave about 2 inches on each side for easier rolling.

5. Starting at the bottom, roll up the wrap like a burrito, folding in the sides tightly as you roll. Cut in half and serve. 

Serves 4. 

This recipe was developed in paid partnership with Perfectly Imperfect Produce. Check out the original post here.

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