Vegetarian Wrap with Provolone and Roasted Red Pepper Hummus

Last weekend was my daughter’s college graduation party. The weather was beautiful, the vegetarian menu was delectible, and time visiting with family and friends was priceless :)As I said in an earlier post, my daughter chose to have a vegetarian menu.  We put together a menu with salads, wraps, and pizzas.  Everything was delicious!  I will be sharing a few of the recipes with you over the next week.  Today I am highlighting the vegetarian wraps that we put together.  They were quick and easy.  I will say that my daughter and I worked side by side to put them together. Working with someone else made it very quick and so much easier to tie the baker’s twine around the wraps.  I held the wrap while Alyssa tied.  Tying the wraps would have been a bit trickier if I was working alone.

Serving Size: 1 wrapINGREDIENTS

• 1 (2-ounce) wrap – we bought three different varieties (original, whole wheat, and garlic rosemary)
• 2 tablespoons roasted red pepper hummus (we used Sabra)
• 4 slices of Sargento Natural Provolone Cheese
• 1 small carrot, julienned or sliced thin (about 1/4 cup)
• 1 small salad cucumber julienned or sliced thin (about 1/4 cup)
• 1 radish, julienned or sliced thin (about 2 tablespoons)
• 1/4 cup loosely packed baby spinach

INSTRUCTIONS

1. Spread hummus evenly over one side of the wrap, leaving about a 1/2-inch border around the edge. About 3/4 of the way to the end, lay out the cheese slices. Layer carrot, cucumber and radish, and then finish with the spinach. Roll wrap up tightly and secure with ribbon or a toothpick. Best enjoyed the same day.

Recipe from RachelCooks.com

In my constant quest to prepare as much party food ahead as possible, my daughter and I prepped all of the vegetables the night before, stored them in containers, and refrigerated.  They stayed just fine and  stayed crunchy.  This made the process of putting the wraps together one quick assembly line.

We placed them on a platter for the buffet – so pretty and yummy!

We also served the Four Cheese Margherita Pizza that I blogged about last week.  In total we made up six pizzas – three whole wheat and three original crust pizzas.  They were a huge hit and lots of people were asking for the recipe.