New recipes

Super Healthy Vegan Hummus Wrap

Super Healthy Vegan Hummus Wrap


Ingredients

  • 1 tortilla wrap
  • 3/4 Cups hummus
  • 1/2 tomato, sliced
  • 1/2 avocado, sliced
  • 1 Cup spinach and mixed greens
  • Salt and pepper, to taste

Directions

Spread the hummus in a long rectangle down the center of the tortilla wrap.

Layer the tomato and avocado on top of the hummus. Top with mixed greens. Season with salt and pepper.

Wrap the tortilla into a burrito shape, and cut in the middle.

Nutritional Facts

Servings1

Calories Per Serving639

Total Fat36g56%

Sugar4gN/A

Saturated5g27%

Protein23g45%

Carbs64g21%

Vitamin A307µg34%

Vitamin B60.8mg39.3%

Vitamin C30mg50%

Vitamin E4mg18%

Vitamin K221µg100%

Calcium217mg22%

Fiber21g85%

Folate (food)325µgN/A

Folate equivalent (total)408µg100%

Folic acid49µgN/A

Iron8mg45%

Magnesium208mg52%

Monounsaturated19gN/A

Niacin (B3)6mg28%

Phosphorus523mg75%

Polyunsaturated10gN/A

Potassium1375mg39%

Riboflavin (B2)0.4mg24.1%

Sodium1107mg46%

Thiamin (B1)0.7mg47.4%

Zinc5mg31%

Have a question about the nutrition data? Let us know.

Tags


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.


Heavenly Hummus Wrap

Just what the name says! Hummus, greens, and veggies all wrapped up in a pretty green tortilla. A flavorful delight!

whole Red Onion, Halved And Sliced

whole Spinach Flour Tortilla (large)

Hummus (homemade Or Storebought) - More If Needed

whole Roasted Red Pepper (jarred), Sliced

whole Canned Artichoke Hearts, Halved

Your Favorite Balsamic Vinaigrette (homemade Or Storebought)

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn&rsquot come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year&mdashmostly for my cookbook tour last fall&mdashI worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn&rsquot a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day&mdashand, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn&rsquot normally eat for lunch on the ranch, because I like to try different things&mdashwas a hummus wrap. I didn&rsquot have enormous expectations&mdashI mean, how good could a hummus wrap be?&mdashbut it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it&rsquoll rock your world, too! Absolutely delicious.

First, get a big ol&rsquo tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It&rsquos important, though, not to crisp the tortilla at all&mdashyou still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

&ldquoRed onion.&rdquo Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon&mdashand that doesn&rsquot really make sense, because a tablespoon is a tablespoon. It really isn&rsquot a question of degree&mdashin a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions&hellip

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they&rsquore soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers&hellip

(This ain&rsquot no paid advertisement or product placement it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that&rsquos more your poison)&hellip

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead&mdashI can&rsquot remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no woman like the one I&rsquove got.)

(Sorry, I&rsquove just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you&rsquod like. This is a vinaigrette I had in the fridge.

(Ain&rsquot no paid advertisement. Ain&rsquot no product placement. Ain&rsquot no sunshine when she&rsquos gone.)

Then just toss the greens so they&rsquore coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.

You can make your own hummus if you have the stuff! It&rsquos always better homemade. Here&rsquos my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn&rsquot have that weird vinegary taste that some storebought hummus can have. I love the stuff.