Ingredients: Makes 4-6 servings
3 whole wheat tortillas, sliced into 6 wedges per tortilla
3/4 cup Sabra® Roasted Red Pepper Hummus (1 tsp per wedge)
2 cups Spring Mix or Baby Kale & Spinach, chopped
1 cup fresh salsa (recipe included in our Let’s Cook! Cookbook)
2 tbsp Balasamic Vinegar
2 tsp extra virgin olive oil (drizzle over wedges)
sea salt and black pepper
Preheat oven to 375°F. Cut each tortilla into 6 wedges.
Place wedges on lightly sprayed cookie sheet.
Bake for 8-10 minutes or until lightly brown, just long enough to lightly toast wedges. Remove and allow to cool.
To Assemble Hummus Wedges:
Spread 1/2 tbsp of hummus on each wedge.
Drizzle with olive oil.
Alternate wedges, topping half with fresh salsa and the other half with spring mix or baby kale/spinach mix.
Drizzle balsamic vinegar on top. Enjoy!
Calories: 122 | Fat: 5g | Fiber: 4g | Carbs: 17g | Protein: 4g | Sugar: 3g