Ingredients
8 large romaine leaves, whole
2 Tbsp hummus **ou** purée d’avocat (liant)
1 small cucumber, thinly sliced
1 medium carrot, julienned
½ red bell pepper, thin strips
½ yellow bell pepper, thin strips
¼ raw beet, very thin slices
⅓ cup corn kernels (fresh or thawed)
6 cherry tomatoes, quartered
DRESSING:
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
Pinch sea salt
Freshly ground black pepper
Instructions
1. Rinse and pat dry romaine leaves; keep the 8 largest as wrap “boats”.
2. Spread about 1 tsp hummus/avocado down the center of each leaf.
3. Layer cucumber slices, carrot sticks, red/yellow pepper strips, beet slices, corn, and tomato—creating visible rainbow bands.
4. Whisk lemon juice, olive oil, salt, and pepper; drizzle lightly over the fillings.
5. Fold sides inward, roll into a handheld wrap, and serve immediately for peak crunch.
Notes
Add 1 Tbsp hemp seeds for extra protein.
Swap corn for mango cubes if you prefer a fruity twist.
Veggies can be pre-cut and stored up to 2 days; assemble wraps just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Vegan
- Method: No-cook
- Cuisine: American–Californian