Ingredients

 

• 8 tortilla wraps

• (4 for the pesto rolls ups and 4 for the hummus roll ups)

 

For the pesto roll ups

• Vegan pesto

• Sundried tomatoes cut in small pieces

• Arugula

• Vegan sliced cheese

• Vegan grated parmesan

 

For the hummus roll ups

• Hummus

• Roasted red peppers cut into strips

• Arugula

 

For the hummus

• One 400 gr boiled chickpea can, rinsed and drained

• 3 tbsp tahini

• 2-3 tbsp lemon juice

• 1 small garlic clove

• ½ tsp cumin

• ½ tsp salt

• ¼ tsp pepper

• 3 tbsp water

 

Method

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For the pesto roll ups

• Spread 1-2 tbsp pesto over the tortilla wrap. Add on top 2-3 cheese slices, 2 tbsp sun-dried tomatoes and some arugula. All ingredients should be evenly spread over the tortilla wrap and cover the entire surface. Roll the tortilla tightly and cut into pieces.

• Continue with rest of the tortillas and serve the roll ups sprinkled with some vegan parmesan cheese.

 

For the hummus roll ups

• Prepare the hummus: put all ingredients in a blender and pulse until smooth and creamy. If the hummus is too thick, add gradually some more water.

• Spread 1-2 tbsp hummus over the tortilla wrap. Add ¼ cup roasted red peppers and some arugula. All ingredients should be evenly spread over the tortilla wrap and cover the entire surface. Roll the tortilla tightly and cut into pieces.

• Continue with rest of the tortillas.