Have I ever mentioned before that I am a crazy hummus lover? I believe so… hummus, to me, is about the crossing of cultures. It is a Palestinian food, where I come from, but has been appropriated by many Israelis and served in Israeli hummus joint as well. A stealing of culture, yes. I long for the day when we can have cultural exchanges, and food will become “ours”. When we can celebrate culture because it will become everyone’s. But that’s not until we work through our many, many problems back home.

And until then, I will present you with an amazing raw vegan hummus that tastes just like the real thing, and may I dare say, even better? This hummus is housed in none other than wrawp – a delicious, versatile, raw wrap that you can use for so many yummy things, and so quickly too! I love wrawps and get them as a treat every once in a while, because I don’t have a dehydrator and thus, lack the capability to make such wraps on my own. Plus, they do the best job at thinning the dough out to the point of perfection. Amazing! 


Easy and Quick Raw Vegan Wrap

It’s very easy and quick to make your very own raw wraps. It took me 20 minutes to create this beautiful and delicious dish, and it is such a fun variation from my normal salad dinner. I hope you enjoy it too! And hey, if you do, I’d love it if you share this recipe with others! If you make this recipe, please tag me on instagram and facebook at @SoulintheRaw.

Rolling wrawps is very easy. It is just like a burrito. Just line all of your ingredients at the bottom of the wrap, keeping a small space for rolling, and roll easy. I like to eat them with a knife and fork so that my ingredients are not flying all over the place. (Can you tell by the photo that I always go overboard and put way too many ingredients in there? ;))


Make this amazing dish with me, step by step:

Mediterranean Wrap with Sundried Tomato Hummus Recipe

Total Time 20 minutes
Servings 2


For the marinated veggies

  • 1 cup cherry tomatoes
  • 1/4 sweet white onion
  • 2 green onions
  • 1 cup chopped sugar snap peas
  • Plus any veggies of your choice
  • 3 tablespoons coconut aminos or use a squeeze of lemon and sea salt instead

For the greens

  • 2 large handfuls baby arugula

For the hummus spread

  • 2 tablespoons raw tahini
  • 2 tablespoons chia seeds
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 cup sundried tomatoes be sure they contain only tomatoes and salt
  • 1 tablespoon cumin powder
  • 1 tablespoon lemon juice
  • 2 large tomatoes
  • 2 tablespoons chopped cilantro optional (replace with parsley if you're not a fan)

For the wraps

  • Use a lettuce leaf chard leaf, or wrawp (get them here: http://wrawp.com/)


For the salad

  • Chop up all veggies and place them in a container with the coconut aminos to marinate, while you make the other ingredients

For the hummus

  • Blend all ingredients until completely smooth. Make sure to place the tomatoes at the bottom of the blender for easier blending.

To assemble

  • Place a handful of arugula about 2 inches from the bottom (narrow) side of a wrap. Place your marinated veggies on top, and a dollop of raw sundried tomato hummus all across. Roll tightly and enjoy.
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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.