I received free samples of Sabra Spreads! Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
When you’re gluten-free, you get creative with your carb products. When I first went gluten-free, they didn’t have all of the awesome replacements they do now (much like when I went vegan). When it comes to wraps, I normally just stick to plain, boring lettuce wraps. But I was recently contacted by Sabra to try some samples and recreate a sandwich-like recipe, I wanted to up my A-game. I tracked down some gluten-free, vegan wraps and was able to make a worthy recipe!
All opinions are my own. And my opinion is that this hummus spread is dee-licious! I was lucky enough to try two flavours: sea salt & cracked pepper & garlic herb. I actually prefer the taste of the garlic herb one, BUT when I tried the sea salt & cracked pepper I was inspired to make a vegan BLT wrap.
I like that the spread comes in a convenient squeeze bottle, making it easy and fun to use. It’ll make sandwiches healthier too as I normally use vegan mayo and the spread has 75% less fat! It even has more fibre and protein too – win win!
2 wraps of your choice (I used gluten-free spinach ones)
2-4 tbsp of Sabra sea salt & cracked pepper hummus spread (I used 2 tbsp per wrap)
1 small tomato, sliced
1 persian cucumber, sliced lengthwise
2 lettuce leaves, chopped
2-4 tbsp of coconut bacon (I used 2 tbsp per wrap) **see recipe below
Spread 1 tbsp of hummus spread evenly on a wrap. Layer on the cucumber, tomato, lettuce and the coconut bacon, squirt another tbsp of the hummus. Enjoy open faced or wrapped.
1/2 cup of thickly shredded, unsweetened coconut
1 tbsp of tomato paste
1 tbsp of coconut aminos
1 tsp of blackstrap molasses (maple syrup works if you don’t have molasses)
1 tsp of water
a few dashes of liquid smoke
a sprinkle of dried garlic
Preheat toaster oven to 300. Mix all of the ingredients (except the coconut) into a bowl and then add the shredded coconut and mix until well coated. Spread in a single layer on a foil lined tray and bake for 10 minutes.