Roasted red pepper and arugula wrap

Burgers & Sandwiches
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

Hummus filling and roasted red peppers make this wrap a perfect lunchtime idea.

Ingredients

2 cups hummus mixture (see recipe below)

4 whole wheat our tortillas

1 red bell pepper, roasted

1 cup baby arugula

1/2 cup English cucumbers, sliced

1/2 fennel bulb, cored, thinly sliced

Balsamic vinegar to drizzle

Hummus

3 cups cooked or canned chickpeas (reserve a few chickpeas for garnish)

1 cup ice cold water

1 cup tahini paste

2 tablespoons fresh lemon juice

2 ½ teaspoons sea salt

1 garlic clove

Preparation

To cook chickpeas, place 3 cups dry chickpeas into large stock pot with 6 cups water and bring to boil. Reduce heat and simmer for 2 hours.

Place chickpeas with all ingredients into food processor and run for up to 5 minutes, the smoother the better.

To assemble wraps, spread 1/2 cup chickpea mixture evenly over each tortilla half. Arrange bell pepper strips, arugula, cucumbers, fennel and drizzle with balsamic vinegar. Roll tightly and slice to serve. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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