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Last night, Brandon and I began watching The Chef’s Line on Netflix. It’s crazy how we haven’t run out of things to watch during our shelter in place, haha! The show features four home cooks who compete against professional chefs in a badass studio kitchen. The challenge is to create their version of a regional cuisine chosen for that week. In watching the first season, I realized how much shows like this one inspires me to learn more. Think about a favorite recipe you make time and again. Ask yourself how you can make it different or better. Pushing ourselves into unfamiliar territory and coming out the other side with an impressive accomplishment is pure gold! And, that is with anything we do, not just cooking. Today, I’m going to show you how to create MY take on a simple lunch wrap with a twist of Asia tucked inside. If you love fresh, flavorful, and simplicity, you will dig these Colorful Curry Hummus Wraps!
I am also going to give you a sneak peek into a little thing I’ve been working on for you! Stay with me!
Let’s rap about wraps!
There are so many ways and flavor profile variations to build the perfect wrap. Depending on what mood you are in, you can create a bomb-ass lunch! Where do you start? You simply decide!
Cooking is all about an equation.
I know what you are thinking. “I LOATHE math!” Listen, so do I. But to get from one place to another, we have to break things down into manageable steps! Something I am working on is a course called The Cooking Equation. My handy dandy equation is broken down like so: Outline + Procedure = WINNING. It will be a step by step plan to teach you how to cook without really needing a recipe. Recipes are great; sharing them is what I do! However, they are created at some point! The Cooking Equation is how I get it done. Let me share a small piece with you.
Choosing where to start is the first step! The first part of the equation is your outline (what you are deciding to make). Now that we have our mouths watering for a wrap, you can use this outline to start creating. In creating this recipe for Colorful Curry Hummus Wraps, I started with my desires.
- What cuisine am I craving? In this case, I am in the mood for something with an Asian flair.
- Do I want it to be healthy or ooey-gooey sinful? By using collard greens for my wrap, I’m getting in another veggie serving. Go, me!
- Do I want it to be a quick task, or do I want to make an afternoon of it? Assembling a cold dish, without the process of heating anything, will cut down on time, execution, and clean-up!
This may seem like a long list of to-dos for your brain to decide. But, it’s not. You can decide what you want within seconds. Then, you gather up your ingredients and get to creating!
Did someone say Curry Hummus Wraps?
Once I decided on a Thai flair to my wrap, I turned to the ingredients popular for that region.
- A few of the spices and herbs in Thai cooking that I use for the wraps are chili, curry, and carrots.
- To make it a heartier wrap, you could add jasmine rice and extra herbs like Thai basil or mint. Choosing a tortilla or flavored wrap will be more substantial as well!
- Adding sliced cucumbers and cabbage (huge in Asian cooking) gives it an extra crunch.
- For an even more tasty flavor profile, I serve the wraps with this delicious peanut sauce.
See how simple it can be just to get started? Next time you’re not in the mood for what’s on your weekly menu, try using these steps to decide! It is tons of fun to come up with your recipes on the fly. Give it a try! If you ever end up on a cooking show, you’ll know where to begin!
Happy cooking,
Ruthie
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Colorful Curry Hummus Wrap
Now that it’s getting hotter outside, we tend to crave colder lunch options. This wrap is loaded with flavor and all things good for you! When you make your weekly batch of hummus, save a little for extra wraps or dip for crudites throughout the week. You’ll be glad you did!
- Total Time: 30 minutes
- Yield: 4 large wraps 1x
Ingredients
For Hummus
1–15 oz can of garbanzo beans, drained
1 tbsp tahini
3 tsp red curry paste
1/2 tbsp soy sauce
3 whole garlic cloves
1 tsp chili garlic sauce
1/4 cup fresh cilantro
For Wraps
4 collard green leaves, large-sized
1 carrot, shaved into long ribbons with a potato peeler
1 medium cucumber, peeled and sliced in half lengthwise
1/2 cup purple cabbage, shredded
1/2 cup peanuts, crushed
Recipe for Peanut Sauce (found within Winter Roll Recipe)
Instructions
For the hummus
Add garbanzo beans, tahini, curry paste, soy sauce, garlic, chili sauce, and cilantro to a food processor. Pulse until coarse, then add 2 tbsp of water to loosen the mixture. Process once more until the hummus is semi-creamy or the consistency you’d like. Scoop the hummus out and into a bowl. Set aside.
For the wraps
Using a small spoon, carefully scoop out and discard the seeds from the sliced cucumber. Then slice the cucumber into long sticks.
Take one collard green leaf and cut the rough stem from the bottom. Spoon about 1/4 of the hummus onto the leaf. Then, top with carrot ribbons, a few cucumber slices, and a bit of the cabbage. Sprinkle with peanuts and drizzle with peanut sauce. Carefully fold collard leaf like you are folding a burrito. Slice each wrap into two for easier handling. If the leaves are too small or torn, you can fold the leaf in half and eat the wrap like a taco. Serve with extra peanut sauce and crushed peanuts.
- Prep Time: 30 minutes
- Category: wraps
- Cuisine: Asian
