Veggie Wrap with Cilantro Hummus

Ingredients

• 1 clove garlic, peeled
• 1 (15 ounce) can no-salt-added garbanzo beans (chickpeas)
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp tahini (sesame seed paste)
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1/4 cup fresh cilantro leaves
• 4 cup mixed baby greens
• 1/2 large cucumber, halved lengthwise and sliced (1 cup)
• 1 cup chopped tomato
• 1/2 cup thinly sliced red onion
• 1/4 cup crumbled reduced-fat feta cheese
• 2 tbsp bottled sliced mild banana peppers
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 4 (8 inch) light tomato-flavored oval multi-grain wraps

Instructions

1. To prepare Cilantro Hummus: With the motor running, drop 1 clove peeled garlic through the feed tube of a food processor fitted with a steel blade attachment; process until finely minced. Scrape down the sides of the bowl. Rinse and drain one 15-ounce can no-salt-added garbanzo beans (chickpeas). Add garbanzo beans, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon tahini (sesame seed paste), 1/4 teaspoon salt and 1/4 teaspoon white pepper. Process until completely smooth, stopping to scrape down the sides as necessary. Add 1/4 cup fresh cilantro leaves. Pulse several times or until cilantro is evenly distributed and chopped. Chill until ready to use (see Tip).
2. To prepare Mediterranean Wraps: In a large bowl combine greens, cucumber, tomato, red onion, feta cheese and banana peppers. In a small bowl whisk together vinegar, olive oil, garlic and black pepper. Pour dressing mixture over greens mixture. Toss to combine.
3. Spread each wrap with about 2 1/2 tablespoons hummus. Top with dressed greens mixture. Roll up. Serve immediately.