041 / 100 · Bowls & Wraps

Roasted Pepper Hummus Wraps

Name: Roasted Pepper Hummus Wraps
Prep time: 10 min
Total time: 10 min
Yield: 2 whole wraps
Ingredients: 2 soft whole-wheat tortillas, about 8 inches across; 1/2 cup prepared hummus containing tahini; 1/3 cup ready-to-eat jarred roasted red pepper strips, drained; 1/2 cup washed ready-to-eat baby spinach

Suggested ages 9–12 Independent prep — adult nearby; no heat

2 whole wrapsActive 10 minTotal 10 min

Jarred roasted peppers are soft enough to fold into a wrap without chopping. Drain them with a fork, tear the spinach by hand and spread the hummus first. A clear border around the tortilla gives the filling somewhere to go as you roll.

Start with the grown-up check

Hummus wraps with roasted red pepper and spinach. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

An adult checks the setup, ingredient labels and task suitability, then stays nearby while the young cook prepares the recipe without heat.

Together wash hands with soap and water and clean the work surface.
Adult checks ingredient labels, equipment and task suitability; ages are starting guides, not a guarantee of readiness.
An adult stays nearby throughout.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

Tick off steps as you go. Your ticks stay in this browser.

Young cookUse a fork to lift and drain the pepper strips from their jar. Measure 1/3 cup into the small bowl.
Young cookLay the tortillas on the plate and spread 1/4 cup hummus over each, leaving a 1-inch border.
Young cookTear the spinach into smaller pieces by hand and divide it over the tortillas with the peppers.
Young cookFold in the sides, then roll from the bottom to make two snug wraps. Place seam side down and serve whole.

The skill you’re learning

Rolling works best when the filling is spread in a short, even band. Tucking the sides in first helps keep soft pepper strips from sliding out of the ends.

Try one change

Replace the spinach with 1/2 cup washed ready-to-eat shredded romaine lettuce.

Serving & storing

Refrigerate covered at 40°F or below within 2 hours of preparation (1 hour above 90°F); use within 1 day. For a packed lunch, use an insulated lunch bag with two cold sources and keep chilled until eating; discard uneaten packed portions after lunch. Keep the wraps snugly covered to hold their shape.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

Keep your recipe card

The card includes the exact ingredients, grown-up setup and actor-labeled steps.

Save printable recipe card

Printable ingredients, age and actor-labeled steps for Roasted Pepper Hummus Wraps