Hummus egg wrap

Fresh basil gives this Mediterranean-inspired recipe bright flavor.

“This veggie-forward dish is made with kale, which contains calcium, potassium, zinc, and vitamins A, C, and K,” says Lauren Blake, RD, Columbus, Ohio-based recipe developer and founder of Whole Living Lauren. Plus, since it’s a sturdier green it won’t become soggy when paired with hummus.

Serves 2

This recipe is part of our meal prep series. Click here for the full plan.

Photography and styling by Julia Gartland


2 tablespoons olive oil
1 cup cherry tomatoes, halved
2 cloves garlic, minced
3 green onions, chopped
3 medium kale leaves, stems removed and chopped into 1-inch pieces
½ teaspoon sea salt
¼ cup fresh basil, chopped
¼ cup plain hummus



Warm the oil in a large skillet over medium heat. Add the tomatoes, garlic, and green onions; sauté until the tomatoes soften, about three to four minutes.


Add the kale to the pan and sprinkle with salt. Toss together until the kale wilts but is still bright green, about two minutes.


Remove veggie mixture from heat, mix in basil, and place in an airtight container.


Place hummus and egg wraps in separate containers and store everything in the fridge.



Microwave the egg wraps for 45 seconds, then spread the hummus evenly on each, leaving a one-inch border.


Divide the kale mixture evenly and place over the hummus, then fold the wrap like a burrito.