Greek Hummus Wrap With Roasted Red Pepper Hummus

    Greek Hummus Wrap with Roasted Red Pepper Hummus_153706610


    • 1 cup extra firm tofu, crumbled
    • 1/4 cup fresh lemon juice
    • 1 teaspoon fresh oregano, finely chopped
    • 2 tablespoons flat leaf parsley, finely chopped
    • 1/4 teaspoon salt
    • 2 Roma tomatoes, seeded and chopped
    • 2 cups shredded Napa cabbage
    • 1/3 cup kalamata olives, chopped
    • 1/2 cup diced cucumber
    • 1/4 cup chopped red onion
    • 4 whole-grain tortillas
    • 3/4 cup roasted red pepper hummus


    1. Combine tofu, lemon juice, oregano, parsley and salt in a bowl. Toss to combine and set aside.
    2. Toss together tomatoes, cabbage, olives, cucumbers and red onions. Add tofu mixture and toss to thoroughly combine. Set aside.
    3. Lightly toast tortillas on the stovetop just enough to soften. Spread each with hummus. Divide tofu mixture over tortillas. Wrap by first folding edge closest to you over 2-inches. Fold over sides and secure with a toothpick, leaving the top open.
    4. Cut in half and serve.

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    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.