Coconut Crunch Wrap
Prep time
Total time
A quick, portable lunch that comes together in a matter of minutes.
Serves: 1
  • ¼ cup lemon hummus
  • 1 whole wheat lavash bread (mine was about 2 ounces)
  • 1 cup romaine salad mix
  • 1 small tomato, cut in half and thinly sliced into half moons (about ½ cup)
  • ¼ cup toasted coconut chips
  1. Spread hummus on lavash bread, covering as completely as possible.
  2. Cover hummus with a layer of salad mix, then top that with a layer of tomato slices.
  3. Sprinkle coconut chips evenly over the tomatoes.
  4. Starting at the short side, roll up like a pinwheel or jelly-roll.
  5. Cut in half if you'd like, or leave whole and enjoy!
I loved the hint of lemon in the hummus, but I haven't been able to find this particular product anywhere but Whole Foods. I think a traditional hummus would also be good, but I might stir in a tiny bit of lemon zest. I couldn't find it at my store, but it looks like Sabra makes a Luscious Lemon Hummus which I'm sure would be delicious.
Nutrition Information Per Serving
Serving size: 1 wrap Calories: 470 Fat: 21 g Saturated fat: 11 g Trans fat: 0 g Carbohydrates: 58 g Sugar: 17 g Sodium: 570 mg Fiber: 10 g Protein: 12 g Cholesterol: 0 mg
Recipe by Veg Girl RD at