I was scrolling through Instagram recently and came across a random restaurant post advertising a fried artichoke sandwich. It was a moment of inspiration–as can sometimes happen when one is procrastinating on social media–and I knew I had to make my own version.
This wrap features two of my favorite things: hummus and veggies. On the surface, it’s a pretty simple sandwich. But what makes it special are the crispy artichokes, which are briefly sautéed in a skillet to get crispy, then finished off in the oven. I love all the textures in this Vegan Artichoke Hummus Wrap, especially the crispy artichoke exterior contrasting with the creamy hummus. Feel free to add whatever veggies you have on hand, such as radishes, shredded carrots, or sprouts. It might still be chilly outside, but this artichoke hummus wrap will transport you to springtime!
Vegan Crispy Artichoke Hummus Wraps
- 14 oz artichoke hearts, drained and rinsed
- 1/4 cup all-purpose or gluten-free flour
- 1 tablespoon cornstarch
- Pinch of sea salt
- 1/4 cup non-dairy milk
- 1/3 cup panko breadcrumbs (gluten-free if needed)
- 1 heaping tablespoon nutritional yeast
- 1/2 teaspoon cumin
- 1/4 teaspoon sea salt
- 1 tablespoon olive oil
- 2 8-inch whole wheat or gluten-free tortillas
- 1/4 cup hummus (homemade or store-bought is fine)
- 2 roasted red peppers, sliced thinly
- 2 handfuls mixed greens
1. Heat oven to 400°F. Lightly coat a small baking pan with oil or line it with parchment paper.
2. In a shallow bowl, mix together flour, cornstarch, and salt. Pour non-dairy milk of choice into a separate bowl. In a third shallow bowl, mix together breadcrumbs, nutritional yeast, cumin, and salt.
3. Take an artichoke heart and roll it in the flour mixture. Once it is coated in flour, quickly immerse the artichoke in the milk. Finally, roll the artichoke in the breadcrumb mixture, making sure it’s fully coated. Transfer to a plate. Repeat this step for remaining artichoke hearts.
4. When all the artichokes are coated in flour, heat olive oil in a large skillet over medium-high heat. When the oil is glistening, carefully place the artichoke hearts in the pan. Let cook for 2 minutes, and then cook for another two minutes on the other side. The breadcrumb coating should be starting to brown.
5. Transfer the artichokes to the prepared cookie sheet and place in the oven for 10 minutes, watching to make sure the artichokes don’t burn.
6. To assemble the wraps, spread hummus on two tortillas. Top with roasted red peppers, mixed greens, and 2-3 artichoke hearts per wrap. Roll the tortillas and use a serrated knife to cut in half. Serve immediately.
Also by Molly: Vegan Collard Wraps with Almond Ginger Sauce
Related: All-Natural Spinach Artichoke Dip
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Photos: Molly Lansdowne