side angle view of two halves of a lentil and sun-dried tomato hummus wrap on a small wooden bowl.

5 from 1 reviews

Lentil Hummus Wrap with sun-dried tomato hummus, leafy greens and protein rich lentils is full of flavor and makes a great addition to the brown bag lunch!


  • lavash bread (whole grain pref.) or flour tortillas
  • 1/2 cup cooked lentils, per wrap
  • leafy greens (I used romaine)
  • red pepper flakes
  • mineral salt

Sun-Dried Tomato Hummus

  • 1 1/2 cups fresh cooked garbanzo beans (chickpeas) or 1 can (15oz) garbanzo beans
  • 23 tablespoons sun-dried tomatoes, chopped
  • 1/4 cup tahini (or cut in half and use 2 Tbsp extra virgin olive oil)
  • 1 clove garlic
  • 1/2 teaspoon paprika (regular or smoked)
  • 1/2 teaspoon mineral salt, or to taste
  • juice of 1 lemon or 12 tablespoons lemon juice
  • 1/41/3 cup water, as needed


Sun-Dried Tomato Hummus:

If using packaged sun-dried tomatoes, soak your tomatoes in water for about 15 minutes to soften, reserve water. If they are super fresh, no need to soak, just chop and use. Use the remaining water as needed when adding it to the hummus. If using bottled in oil sun-dried tomatoes, use as is.

Place all ingredients into food processor/blender, except for the water. Blend until creamy, about 3 minutes or so, adding water as needed to thin. I used about 1/3 cup water as I like my hummus on the moist, thin side.

Makes about 1 1/2 cups.

Leftovers can be stored in the refrigerator for up to 5 – 6 days.

Assemble your wrap:

Lay your lavash bread on a flat surface. Spread a nice layer of hummus over 3/4, top with about 1/2 cup lentils over top, sprinkle with red pepper flakes and mineral salt, add leafy greens over top. Roll gently, but tightly as you can. Slice in half and enjoy!

Store: Wraps can be stored in the refrigerator for up to 2 days in covered containers. They are best eaten within 24 hours of making.


Feel free to play around with the tahini and olive oil adjusting to suit your taste. You may like more tahini, or you may not have any on hand and can use olive oil in its place.

If you’re looking to make this virtually fat free, use water in place of the tahini and olive oil.

Store hummus tightly covered in the refrigerator for up to six days. Makes about 1 1/2 cups.

Try this hummus with warmed corn tortillas or fresh sliced cucumbers, zucchini, carrots, bell peppers, etc. Thin a little more and use as a crema for tacos, enchiladas, and burritos. You can even use it in your salads! Hummus is so versatile and my new nut based cream replacements whenever possible!