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FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS

FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS

FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS5 FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS1 FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS2 FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS3 FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS4

FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS
 
FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS
Recipe By:
Ingredients
  • 1 (5-oz.) container fresh baby spinach, rough chop
  • ½ (12-oz.) bag fresh broccoli slaw, rough chop
  • 2 (10-oz.) containers Spinach/Artichoke Hummus
  • 1 (8-oz.) container soft jalapeno cream cheese
  • 1 (8-oz.) container of feta cheese or Italian blend grated cheese
  • 1 (5.3-oz.) container Chobani’s Greek plain yogurt
  • Tabasco to taste
  • Whole wheat, Spinach or Sun-Dried Tomato Tortilla wraps (or your favorite or mix)
Instructions
  1. In a large bowl, combine all the ingredients. Mix well.
  2. Spread some of the mixture onto the tortilla wraps. Spread evenly to the edge.
  3. Tightly roll the tortilla to form the wrap.
  4. Place on baking sheet and cover with saran wrap.
  5. Place in refrigerator for at least 1 hour to set up.
  6. Remove from refrigerator and slice. You can depend on the size of the slices you want to serve.
  7. Place on a serving platter.
  8. You can add salsa or your favorite dressing or dip on the side to dip the rolls into.
Notes
*****I made a dipping sauce blending two items: Bolthouse Farms Classic Ranch Yogurt Dressing and Cindy’s Kitchen Real Bleu Cheese Dressing/Dipping.
You can add chopped cooked chicken, seafood, beef or change up veggies and cheese.
 

 

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