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.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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