For a vegan summer potluck I was attending, I had envisioned Gluten-Free Mediterranean Greece-d Up Wraps as my contribution.
They were going to be cute homemade wraps, sliced nicely on a plate; so tasty looking you couldn’t help but think AWESOME!
Something like these Hummus Wraps created by Kathy Patalsky
Well…my vision and the end result slightly differed…and by slightly, I mean changed completely. I was really proud of myself for coming up with the name of the dish; Mediterranean Greec’d Up Wraps. Cute, right?
My intent was my homemade garlicky sundried tomato and artichoke hummus with sliced cucumbers, sprouts, olives and spinach in a brown rice tortilla wrap.
Most of this went off without a hitch…except for the brown rice tortillas. I’ve seen it work before but for me, that day; it just didn’t want to cooperate.
One would think you would make a dish you know well to bring to a vegan potluck but I was feeling adventurous and decided to enter uncharted waters…hours before. I swear it wasn’t all unplanned. I was feeling confident when I bought the ingredients the night before. I knew brown rice tortillas could be a little tricky to work with and corn, flour or even spelt would have worked better, but I really liked the concept of trying brown rice gluten-free tortillas for this dish.
For the hummus, I love making my own for a few reasons.
1. You can make any flavor combination you please
2. You can make it tahini-free (I have a sesame intolerance)
3. It’s easy to whip up, but people are always impressed.
Garlicky Sundried Tomato and Artichoke Hummus
- 1 can of organic garbanzos (I used Westbrae Natural Organic Garbanzos Beans)
- ¼ packet of sundried tomatoes¼ clove of garlic (I personally like a lot of garlic so this is to taste)
- ½ - 1 can of organic artichoke hearts
- ¼ tbsp extra virgin olive oil (I used California Olive Ranch Olive Oil)
- 2 squeezes of lemon
- 1 tsp Turmeric
- 2 tbsp water
- Himalayan Sea Salt (to taste)
- Dice the sundried tomatoes
- Chop the garlic
- Place all ingredients into a high speed blender and blend till desired consistency is reached
After the hummus is prepared, place in a bowl and set aside.
- Next, wash the sprouts, set aside.
- Slice the cucumbers, set aside.
- Chop the spinach, set aside.
Now that all the ingredients are laid out like a Subway sandwich shop, you can bring the tortillas out.
From here, prep the tortillas by starting with a hummus base.
Then begin to top with spinach, sprouts and cucumbers.
Here was my biggest snafu. I didn’t warm the tortillas to make them less susceptible to cracking.
FYI, it was still really tasty, just not presentable.
I decided to switch it up and create gluten-free pizzas!
I started to prepare them as if I was making a pizza, slicing them and arranging them on the serving plate.
Luckily, in the end, it worked out! I brought them to the potluck and I got great feedback. It was one of the lighter dishes (if not the lightest) in a sea of cheesy enchiladas (fantastic), quinoa meatballs, ceviche, potato salads, chocolate chip cookies, sriracha cakes, truffle cakes, smores bars, double decker grilled cheese burgers… I mean the list goes on and on as people kept bringing more and more to add to the table.
By the way, everything I just listed was vegan and delicious!
I encourage you to step outside your comfort zone for your next potluck.