Makes 6 wraps
½ cup dry bulgur wheat
1 tablespoon fresh lemon juice
¼ cup plus 3 tablespoons water
¼ teaspoon ﬁne sea salt, to taste
¼ teaspoon cayenne pepper, to taste
½ teaspoon onion powder
1 clove garlic, pressed
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons olive oil
2 heaping tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon brine from jar of capers
½ teaspoon paprika
2 cloves garlic, pressed
Salt, to taste
2 tablespoons capers
1 tablespoon olive oil
1 ⁄3 cup chopped red onion
4 cups mix of shredded green cabbage, red cabbage, and carrots Salt and pepper, to taste
1 tablespoon extra-virgin olive oil or fresh lemon juice
Six 10-inch ﬂour tortillas
To make the bulgur: Combine all the ingredients in a medium-size bowl. Cover with plastic wrap and place in the fridge for 2 hours, until the liquid has been absorbed. Fluff with a fork. Set aside.
To make the hummus : Combine the chickpeas, olive oil, tahini, lemon juice, brine, paprika, garlic, and salt in a food processor. Process until mostly smooth, scraping down the sides with a rubber spatula. Add the capers and pulse a few times, just so the capers are partially chopped.
To make the veggies: Heat the oil in a large skillet. Add the onion and shredded veggies and cook over medium-high heat for 6 minutes, stirring occasionally, until the veggies just start to soften. Remove from the heat, add a pinch of salt and pepper, add to the bulgur, and stir to combine. Let cool completely.
To assemble the wraps : Stir the oil into the cooled bulgur mix. Spread 1/4 cup hummus onto each wrap. Add 1/3 cup bulgur mix on top and roll up tightly, tucking in the ends midway through rolling. Cut in half and serve.