I recreated this delicious wrap after tasting something similar at Watersound Beach in Florida. If you are in a pinch for time, you could use store-bought hummus and tsatsiki, but I have provided my recipes which make this wrap extra special.  It’s crunchy creamy, fresh and flavorful.  While this is delicious beach fare, it is also super healthy and perfect for a light lunch anytime.

Makes 1 wrap

Ingredients:

1 large spinach wrap (I like Cedar’s)

6 tablespoons hummus

4 tablespoons tsatsiki, and more for serving

1 cup chopped kale, stems removed

4 asparagus spears (preferably roasted)

1/4 cup shaved red cabbage

1 handful toasted walnuts

1/2 diced Avocado

For Homemade Tsatsiki:

1 35 oz container whole yogurt (preferably strained
1 grated English cucumber, peeled, grated, excess liquid squeezed out

2 tsp garlic powder
Kosher salt and coarsely ground black pepper
3 tbsp olive oil

Tsatsiki:

To strain yogurt, get a sieve and cheese cloth, or just use a few layers of paper towel to let all liquid strain out of yogurt. This can take a few hours for water to drain, but will result in a very creamy thick tsatsiki. After grating cucumber, squeeze out as much liquid as possible using paper towels to help absorb moisture.  In a small bowl, stir together the oil, garlic powder, strained yogurt, strained cucumber, salt and pepper. Set aside or make ahead and place in refrigerator until the rest of the meal is ready.

For  Red Bell Pepper Hummus:

2 15 oz cans garbanzo beans
2 tbsp. tahini

2 roasted red bell peppers, seeded and skinned
2 garlic cloves

2 tsp cumin
1 tsp smoked paprika
1/2 squeezed lemon
1/4 cup olive oil
1/2 cup water

In a food processor, combine the beans, tahini and seasonings. Process until smooth. Add oil, lemon and water and continue to add additional liquid if necessary until you reach desired consistency.
Assemble wrap:  Lay wrap flat, spread hummus in a large circle leaving 1/4 inch border.  Place chopped kale on hummus, and lay asparagus spears on kale along with avocado.  Top with tsatsiki and walnuts.  Tuck sides on opposing ends and tightly roll the wrap as you would a burrito.  Cut in half and enjoy!