Laputa Sky Garden Wraps

Serves 4 · 20 min prep · 5 min cook

Ingredients

• 4 large flour tortillas or lavash
• 3/4 cup hummus
• 1 ripe avocado
• 1 tbsp lemon juice
• 1/2 tsp salt
• 3 cups baby arugula
• 1 English cucumber
• 1 cup cherry tomatoes
• 1/2 cup jarred roasted red peppers
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1 cup sprouts or microgreens
• 1 tbsp extra-virgin olive oil
• 1/4 tsp black pepper
• 3 tbsp toasted sunflower seeds

Instructions

1. 1Lay the flour tortillas flat on a clean board and warm them briefly in a dry skillet over medium heat for 20–30 seconds per side so they become pliable and lightly toasted without browning.
2. 2In a small bowl mash the ripe avocado with lemon juice and the salt until creamy yet still a little textured, like soft garden soil after rain.
3. 3Spread a generous layer of hummus across the center of each tortilla, leaving a clean border; then dollop and gently spread the lemony avocado over the hummus in soft pastel swirls.
4. 4Scatter baby arugula evenly over the spreads so the greens look like a floating sky-garden meadow.
5. 5Slice the English cucumber into thin matchsticks and halve the cherry tomatoes; arrange them in neat rows along with strips of roasted red pepper for bright jewel tones.
6. 6Sprinkle crumbled feta, torn mint, and torn basil leaves across the vegetables, then crown everything with sprouts or microgreens that cascade like tiny vines from Laputa’s ruins.
7. 7Drizzle lightly with extra-virgin olive oil, finish with the remaining salt and black pepper, and scatter toasted sunflower seeds for gentle crunch.
8. 8Fold the bottom edge up, tuck in the sides, and roll each tortilla tightly into a secure wrap; slice in half on the diagonal to reveal the colorful garden layers, then wrap in parchment for a picnic that feels airborne among the clouds.