Oil-less Dressing and Hummus Wraps

Oil-less Dressing and Hummus Wraps

By Chef Mayra

Vegan quick lunch or dinner wraps made with fresh ingredients having pesto sauce and hummus as the spread and yaca cheese sprinkle on top of it.

Simple, delicious and creamy sauce known as hummus made with garbanzo beans, also known as chickpeas, tahini, lemon juice, roasted pepper, olive oil, and salt. A very popular Middle Eastern dip that is used as an appetizer and served with pita bread.

Creamy, aromatic, spicy and oil free vegan dressing made with fresh herbs and almond having roasted pepper and nutritional yeast  is sure a delicious spread on pita bread  salad or any type of sandwich.

Number of servings (yield): 2
Prep time and Cooking time (duration): 5 minutes

Ingredients for Hummus:

  • 1 Avocado
  • Fresh cilantro
  • 1cup chick peas
  • 1lime
  • ½ lemon
  • Leek
  • Roasted pepper
  • Salt
  • Olive oil
  • Tahini sauce
  • Cucumber
  • Chipotle mix
  • Whole wheat Pita Bread

Getting Ready to Make Hummus:

Get out these items and utensils: Knife for chopping, food processor
Get from your pantry: Olive oil, salt, chipotle mix
Get from your refrigerator: Avacado, cilantro, chick peas, lime, lemon, roasted pepper, tahini sauce, cucumber


  1. Put chick peas cilantro in the food processor
  2. Squeeze lemon and lime add 3-4 small pieces of leek
  3. Add roasted pepper
  4. Sprinkle salt and turn on the food processor
  5. While everything is blending pour 3 table spoons of olive oil
  6. Pour ½ cup of tahini and mix everything well in the food processor to make fine paste
  7. When everything mix thoroughly into fine paste shift it into the bowl and keep it in the refrigerator for prolonged usage

To serve:

  1. Spread  3 table spoons of hummus on the serving plate
  2. Place pita bread around hummus
  3. Make thin slices of cucumber and put it on the top of hummus and around pita bread
  4. Sprinkle 1/4 teaspoon of chipotle mix on it


Ingredients for Wraps:

  • 1 Avocado
  • Fresh cilantro
  • 1 onion
  • Hummus
  • Pesto sauce
  • Roasted tofu
  • Cilantro
  • Parsley
  • Yaca cheese
  • Green bell pepper
  • Tomato
  • Baby Spinach

Getting Ready to Make Wraps:

Get out these items and utensils: Knife for chopping, cutting board
Get from your pantry: onion
Get from your refrigerator: Fresh cilantro, roasted tofu, green bell pepper, hummus, tomato, yaca cheese, pesto sauce, baby spinach

Pre-Prepare the following:

  • Make thing slices of onion, tomato and green bell pepper
  • Finely chop roasted bell pepper
  • Make thin slices of avacado


Take the tortillas and heat in the stove

Make tortilla hummus wraps:

  1. Spread hummus on the tortillas
  2. Put finely chopped parsley tomato, baby spinach, green bell pepper, onion, avocado
  3. Sprinkle yaca cheese on it
  4. Wrap it and serve

Make tortilla pesto wraps:

  1. Spread pesto sauce on the tortillas
  2. Put finely chopped parsley tomato, baby spinach, green bell pepper, onion, avocado and roasted tofu
  3. Sprinkle yaca cheese on it
  4. Put the cilantro on it
  5. Wrap it and serve


Ingredients for Oil free dressing:

  • 1 Cup almond
  • 1 lemon
  • 1/2 teaspoon cayenne pepper
  • 2 Garlic cloves
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried onion
  • 2 Teaspoon nutritional yeast
  • 1 Teaspoon chipotle mix
  • 1 sprig  fresh dill
  • 1 sprig of fresh parsley
  • 2 dates
  • 1 Sprig of tarragon
  • 1 Cup baby spinach
  • 1 Table spoon of roasted pepper
  • 1 Leek
  • 1 Tomato
  • 1 Anaheim
  • 1 teaspoon amino Braggs
  • 1 Table spoon chick peas
  • 2 cup distilled water
  • 2 table spoon arrow root
  • Essential oil

Getting Ready to make Oil free dressing:

Get out these items and utensils: Knife for chopping, Blender
Get from your pantry: chipotle mix, arrow root, amino Braggs, almond, cayenne pepper, garlic powder, dried onion, dates, distilled water, essential oil, chipotle mix, nutritional yeast
Get from your refrigerator: chick peas, Anaheim, Tomato, Leek, baby spinach, tarragon, parsley, dill, and lemon

Pre-prepare the following:

  • Soak almond in sufficient water overnight
  • peel and mince garlic


  1. Put the almonds on the blender and turn it on
  2. Stop the blender for a while and add lemon juice, cayenne pepper, garlic, garlic powder, chipotle mix, nutritional yeast, amino Braggs, dill, parsley, date, tarragon and turn the blender on
  3. Pour 1 drop of essential oil
  4. Mix everything thoroughly
  5. Heat water in a pan and add arrow root in it and keep stirring it for 2 minutes and add it to the sauce and mix properly

To serve:

  1. In a bowl put baby spinach chopped roasted pepper
  2. Add sliced tomato
  3. Add finely sliced anaheim
  4. Add leek and pour sauce on top of it and mix everything in the bowl thoroughly
  5. Sprinkle some chickpeas on it

Original recipe and video at ChefLive.com

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