Roasted carrot and hummus wraps make an inviting lunch from everyday ingredients. The carrots become sweet and tender in the oven, with browned edges that sit beautifully against creamy hummus. Crisp lettuce, cucumber and a squeeze of lemon keep the filling fresh. Wrapped in a soft wholemeal tortilla, the combination is straightforward to make and easy to adapt to whatever herbs you have.
The useful detail here is how you prepare and arrange the filling. Slim carrot batons are easier to bite through than chunky pieces, dry leaves help protect the tortilla, and a little space around the edges makes rolling simpler. You can serve these with slightly warm carrots or let the vegetables cool completely for a cold lunch.
Roasted carrot and hummus wraps
Makes: 4 large wraps. Preparation: about 15 minutes. Cooking: 25-30 minutes. You will need a large baking tray, a sharp knife and a chopping board.
Ingredients
- 600g carrots, scrubbed or peeled
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Half a teaspoon smoked paprika
- A small pinch of salt and freshly ground black pepper
- 4 large, soft wholemeal tortilla wraps
- 200g plain hummus
- Half a cucumber
- 80g lettuce leaves, washed and thoroughly dried
- A small handful of flat-leaf parsley, chopped
- 1 lemon, cut into wedges
Choose large tortillas that feel flexible when you gently bend the packet. Smaller ones work too, but you will need more of them and less filling in each. Smooth hummus is easy to spread, although a coarser version also works. Use a flavour you enjoy, since it will come through clearly alongside the carrots.
Method
- Heat the oven to 220 degrees Celsius, or 200 degrees Celsius fan. Cut the carrots into batons roughly 6cm long and 1cm thick. Split particularly thick sections lengthways again so the pieces cook at a similar pace.
- Place the carrots on a large baking tray. Add the olive oil, cumin, smoked paprika, salt and pepper. Toss well, then spread into a single layer with space between the pieces. Use two trays if necessary.
- Roast for 25-30 minutes, turning after about 15 minutes. They are ready when the thickest pieces are tender when pierced with a knife and some edges are browned. Give firm pieces a few more minutes, watching any narrow tips closely.
- Meanwhile, halve the cucumber lengthways. If the centre is very watery, scrape out the soft seeds with a teaspoon. Cut the cucumber into slim sticks. Tear large lettuce leaves into smaller pieces and pat away any remaining moisture.
- Remove the carrots from the oven and leave for 5-10 minutes until they have stopped steaming. For cold wraps, let them cool completely. Warm the tortillas gently according to their packet instructions so they become pliable.
- Lay a tortilla on a board and spread a quarter of the hummus across the centre, leaving a generous border. Add a quarter of the lettuce, carrots, cucumber and parsley. Finish with a small squeeze of lemon juice.
- Fold the sides towards the middle, bring the bottom edge over the filling and roll away from you. Keep the sides tucked in and use gentle pressure without squeezing the hummus out. Repeat with the remaining tortillas and filling.
- Rest each wrap seam-side down for a moment. Serve whole or cut diagonally with a sharp knife just before eating. Hold the centre gently as you cut to keep everything in place.
Roast for tenderness and colour
The carrots are the main filling, so their texture deserves a little attention. Thick, firm pieces can pull out of a wrap when you bite into it. Slim batons offer more surface for browning and are easier to arrange. They do not need to look identical, but aim for a reasonably consistent thickness.
Space on the tray helps moisture escape rather than gathering around the vegetables. Crowded carrots may soften without developing much colour. Spread them out, turn them during cooking and check both trays if you are using two. Swap their positions if one is browning faster than the other.
Use the cooking time as a guide rather than an exact finish line. Carrots vary, and ovens behave differently. Test a thick piece before taking the tray out: the centre should be tender enough to bite easily, while the outside has some golden edges.
Fold a wrap that stays together
A soft tortilla bends around the filling more easily than a cold, stiff one. Warm it briefly as directed on the packet, then keep it covered with a clean tea towel while you work. Avoid heating it until crisp, as the edges may crack when folded.
Spread the hummus underneath the vegetables to anchor them. Arrange the carrot batons mainly in the same direction across the centre, rather than in a loose heap. Leave room on both sides so the tortilla can fold around the filling without stretching.
If the first wrap is difficult to close, remove a little filling and serve it alongside. Tortillas vary in size, and a comfortable bundle is easier to eat. Keep the lemon juice light as well: you want brightness without a puddle soaking into the bread.
Simple variations
- A gentler spice: replace the smoked paprika with ground coriander. Keep the cumin for warmth, or reduce it to suit your taste.
- Extra crunch: swap some cucumber for finely shredded red cabbage. Slice it thinly so it folds easily around the soft carrots.
- Different herbs: try chopped mint in place of parsley. Add it just before rolling for a fresh finish alongside the lemon.
- A fuller lunch: add a few spoonfuls of drained, rinsed chickpeas, lightly crushed. Use extra-large tortillas or serve the extra filling alongside.
Serving and storing
Serve the wraps with cherry tomatoes, cucumber sticks or a small bowl of vegetable soup, depending on your appetite. For a shared meal, put the components on the table so everyone can build their own. Keep the lemon wedges nearby for anyone who wants a sharper finish.
For making ahead, keep the components separate. Cool roasted carrots promptly and refrigerate in a covered container within two hours. Use within two days. Keep hummus refrigerated and follow its label instructions after opening. Store washed, dried lettuce separately from the carrots and cucumber.
Assembled wraps are best eaten on the day they are made because the filling gradually softens the tortilla. Keep them refrigerated until needed and carry them in an insulated bag with an ice pack. If you prefer warm carrots the next day, reheat them separately until steaming hot throughout, then let the steam subside before adding the fresh leaves and hummus.
