For the hummus:

  • 80g California walnuts
  • 1 clove of garlic
  • 240g boiled chickpeas
  • 1 lemon
  • 1/2 orange juice
  • 2 tablespoon olive oil
  • Salt pepper

For the wrap:

  • 1 handful of fine lettuce leaves or young spinach leaves
  • 1 small pepper
  • 1 small carrot
  • 1/2 cucumber
  • 4 wheat tortillas (25 cm diameter)
  • 20g chopped California walnuts


  1. For the hummus, briefly roast the walnuts in a pan, allow to cool and roughly chop. Peel and chop the garlic. Rinse the lemon, grate half the zest and squeeze out the juice. Finely puree the prepared ingredients with boiled chickpeas and the olive oil in the food processor. Season with salt and pepper.
  2. For the wraps, rinse and spin the dry lettuce or spinach leaves. Clean, rinse and finely dice the peppers. Peel and coarsely grate the carrot, peel the cucumber and cut into thin slices.
  3. Spread out the wraps and spread hummus on two thirds of each wrap, avoiding the top part of the wrap. Top the wraps evenly with lettuce leaves, vegetables and walnuts. Carefully roll up the wraps tightly from the bottom and wrap in some butter paper or aluminium foil. Chill in the refrigerator until ready to eat.

Tip: If you like, you can put a few strips of cooked chicken on the wraps.