I was thinking about hummus the other day (please tell me you’ve done this too) and had the sudden mental image of a wrap, slathered in hummus and topped with bacon, lettuce, and tomato. Brilliant! I thought to myself, only realizing later I had re-invented the BLT, just substituting the mayo. This keeps happening to me. Remind me to tell you about the time I invented chicken paprikash.
Once I got the idea in my head I couldn’t let it go until I made it. I’m about to leave to go home for Thanksgiving and it made a perfect quick and easy, only-enough-leftovers-for-lunch kind of dinner. It could also work for a lunch where you want to put in more effort than a PB&J, but less effort than a real dish.
This is also a good opportunity to tell you about some things I love—not sponsored at all. I really, really suck at making hummus so I rely on Sabra brand (original flavor only though) for all my hummus needs. Seriously, how can one mess up can of chickpeas + lemon + tahini + garlic? I don’t know, but I do. And often. Even the hummus at my Halloween party was… suspect, and I used Ottolenghi’s recipe. So the consistency of Sabra is worth the extra expense to me. I’m skeptical of store brand hummus, although my friend recently told me that Kroger has a good house brand. Maybe next time, for something less important than a BLT.
Similarly, I really love Flatout brand sandwich wraps. So much so that I purchased all the other ingredients for this recipe at one grocery store, then found out they didn’t carry Flatout and went to a different grocery store rather than buy some other brand. Each wrap is under 100 calories and stays soft and flexible without containing a lot of weird bean flours or oils. I also don’t super love sandwich bread unless it’s toasted, so these are perfect for making sandwiches without the… sandwich part.
Instead of lettuce, I chose to use arugula because I find it stands up better to wet fillings like hummus or tomato than leaf lettuce. I also used organic tomatoes because, in the fall and winter, you need every last bit of tomato flavor you can muster. I’m usually all about the summer tomatoes to the exclusion of all other seasons, but I really needed this sandwich in my life.
These wraps aren’t rocket surgery, but they’re really good and keep well. Each serving is hearty enough for a full meal, which makes them perfect for those few days before (or after) a trip, or a big food-centric event like Thanksgiving.
Hummus BLT Wraps
Makes 4 servings.
Ingredients:
- 4 sandwich wraps of your choice
- 1 cup (8 oz) your favorite hummus
- 5 oz arugula
- 4 medium tomatoes
- 12 strips of bacon
Step-by-Step Photos:
Directions:
Fry the bacon according to package directions—you’re going to want it to be crispy. In the meantime, assemble the wraps. Spread 4 tablespoons of hummus on each wrap. Top with a handful of arugula and press down into the hummus to get it to stick. Slice the tomatoes into about 4 to 6 slices each; put one tomato’s worth of slices on the arugula.
When the bacon is done cooking, place on a paper towel to drain. Blot with a paper towel to get any remaining grease. Put 3 strips of bacon in each wrap, roll up, and enjoy!
Crossed Forks 