Squash Ribbon Vegetable Wraps

Shaved into delicate ribbons, summer squash and zucchini lend garden crunch to these no-cook American wraps. Layered with hummus, creamy avocado, and crisp apple, they turn simple tortillas into a bright, fresh lunch.

Serves 4 · 25 min prep · 5 min cook

Estimate for one serving

• 340 cal
• 10g protein
• 42g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium yellow squash
• 1 medium zucchini
• 4 large flour tortillas or wraps
• ¾ cup hummus
• 1 ripe avocado
• 1 cup late cherry tomatoes
• 2 cups fresh baby arugula
• 1 small crisp apple
• 2 tbsp toasted sesame seeds
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. 1Using a vegetable peeler or mandoline, shave the yellow squash and zucchini into long, thin ribbons. Stop when you reach the seedy cores and discard those.
2. 2Place the ribbons in a colander, sprinkle lightly with salt, and let them sit 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
3. 3Halve the cherry tomatoes. Core the apple and cut into thin matchsticks. Slice the avocado and toss the slices gently with lemon juice to prevent browning.
4. 4Warm the tortillas one at a time in a dry skillet over medium heat for 20 to 30 seconds per side until pliable, or wrap in a damp towel and microwave 20 seconds.
5. 5Lay each tortilla flat and spread a generous layer of hummus across the center, leaving a clean border.
6. 6Layer arugula, squash and zucchini ribbons, tomato halves, avocado slices, and apple matchsticks down the middle of each wrap.
7. 7Drizzle lightly with olive oil, grind black pepper over the filling, and sprinkle sesame seeds and chives on top for crunch and freshness.
8. 8Fold the bottom edge up, then roll tightly from one side, tucking as you go so the ribbons stay snug. Slice each wrap in half on the bias and serve immediately or wrap in parchment for a portable lunch.