Laputa Sky Garden Wraps

Inspired by the legendary sky gardens of Laputa, these wraps bring floating-island freshness down to earth. Soft tortillas cradle creamy avocado, hummus, and crisp garden greens with mint and basil for a bright vegetarian lunch.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 380 cal
• 12g protein
• 42g carbs
• 20g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 4 large flour tortillas or lavash
• 3/4 cup hummus
• 1 large ripe avocado
• 1 tbsp lemon juice
• 3 cups baby arugula or mixed garden greens
• 1 cup roasted red peppers, jarred
• 1 medium cucumber
• 1 cup shredded carrots
• 1/2 cup crumbled feta or soft goat cheese
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1 cup sprouts (alfalfa or broccoli)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted sunflower seeds

Instructions

1. 1Lay the tortillas flat on a clean board and warm them one at a time in a dry skillet over medium heat for 20 seconds per side until pliable and faintly toasted; stack under a clean towel so they stay soft like cloud fabric.
2. 2In a small bowl, mash the avocado with lemon juice, salt, and black pepper until creamy but still slightly textured. Stir the hummus briefly so it spreads easily.
3. 3Pat the roasted red peppers dry with paper towels and slice into soft ribbons. Cut the cucumber into thin matchsticks. Tear the mint and basil leaves gently so their perfume lifts without bruising.
4. 4Spread a generous swoosh of hummus across the center of each tortilla, leaving a clean border. Layer a thin bed of arugula over the hummus so the greens peek out like a floating garden.
5. 5Spoon the lemony avocado in a soft stripe down the middle. Arrange roasted pepper ribbons, cucumber matchsticks, and shredded carrots in neat pastel rows beside the avocado.
6. 6Scatter crumbled feta, torn herbs, sprouts, and toasted sunflower seeds over the vegetables. Drizzle lightly with olive oil and finish with a tiny pinch of salt and cracked pepper so every bite tastes bright and sky-high.
7. 7Fold the bottom edge of each tortilla up snugly over the filling, then fold in the sides and roll tightly away from you into a secure cylinder. If packing ahead, wrap each roll snugly in parchment and twist the ends like a little airship parcel.
8. 8Slice each wrap on a sharp diagonal to reveal the colorful garden spiral inside. Serve immediately or chill up to four hours; these travel beautifully for a lunch that feels like a picnic among the floating gardens of Laputa.