Sesame Hummus Wraps

• 1 pack (six count) multi-grain-flax or whole-wheat bread wraps
  Sauce:
• 1 half of a (14 oz) can of coconut milk
• 1/4 cup tahini
• 1 & 1/2 Tbsp green curry paste
• 1 & 1/2 Tbsp soy sauce
• 2 Tbsp brown sugar
  Hummus spread:
• 2 Tbsp coconut or canola oil
• 15 oz chickpeas, rinsed and drained
• 1/2 lemon, juiced
• 1 Tbsp tahini
• 1 clove garlic, minced
  Veggies:
• 2 Tbsp coconut or canola oil
• 2 Tbsp sesame seed
• 2 tsp ginger root, minced
• 4 carrots, cut into matchsticks
• 4 cups broccoli
• 1 bell pepper, sliced long-ways
• 1/2 eggplant, peeled and cut into strips
• 6 green onions, sliced
• 3 cloves garlic, minced
• 4 cups spinach leaf
• 2 handfuls cilantro, rinsed and chopped

1. In a small pot, add sauce ingredients. Heat and mix until all ingredients are fully integrated. Keep warm until ready to use, stirring to avoid a skin forming.
2. Add oil, chickpeas, lemon juice, tahini, and garlic to processor and purée. Add some of the sauce if hummus is too thick.
3. In a large pan, add oil, sesame seed, ginger root, and carrots. Cook until carrots are tender.
4. Add broccoli, bell pepper, eggplant, garlic, and green onions. Spoon in a bit of the sauce to keep vegetables moist. Cook until everything is tender.
5. Add spinach and cilantro. Remove from heat once spinach begins to wilt.
6. Thinly spread hummus mix on bread wraps. Add vegetable mix, then spoon sauce evenly across. Roll up wraps and serve.

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