Jul 14 2026
Restaurants›Side Bar East Lansing›Veggie Wrap Recipe

Veggie Wrap Recipe

Inspired by Side Bar East Lansing
Time1h
Serves4

house-ground hummus, roasted peppers, blistered tomato asparagus farro, garlic & mint yogurt sauce

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Ingredients

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Hummus

Roasted Peppers

Blistered Tomato Asparagus Farro

Garlic & Mint Yogurt Sauce

Wrap Assembly

Method

Hummus Preparation

  1. 1

    Blend Ingredients

    In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, salt, cumin, and water. Blend until smooth, adding more water if necessary to reach desired consistency.

Roasting Peppers

  1. 2

    Prepare Peppers

    Preheat your oven to 400°F (200°C). Cut the bell peppers in half, remove seeds, and place them on a baking sheet.

  2. 3

    Roast Peppers

    Drizzle with olive oil and sprinkle with salt. Roast in the oven for about 20-25 minutes, or until the skins are blistered and slightly charred.

Blistering Tomatoes and Cooking Farro

  1. 4

    Cook Farro

    In a pot, bring 3 cups of water to a boil. Add the farro and a pinch of salt. Reduce heat and simmer for about 25-30 minutes until tender. Drain excess water.

  2. 5

    Blister Tomatoes and Asparagus

    In a skillet, heat olive oil over medium heat. Add asparagus and cook for 3-4 minutes until just tender. Add cherry tomatoes and cook until they begin to blister, about 2-3 more minutes.

Garlic & Mint Yogurt Sauce Preparation

  1. 6

    Mix Yogurt Sauce

    In a bowl, mix Greek yogurt, minced garlic, chopped mint, lemon juice, and salt until well combined. Adjust seasoning to taste.

Wrap Assembly

  1. 7

    Assemble Wraps

    Spread a generous layer of hummus on each tortilla. Top with roasted peppers, blistered tomatoes, and asparagus farro mixture. Drizzle with garlic & mint yogurt sauce. Roll up the tortillas tightly and slice in half to serve.

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