Crunchy Garden Veg Wrap with Hummus

This is one of those lunches that comes together in the time it takes to find the hummus at the back of the fridge. The trick that makes the difference is the warm-up. A minute per side in a dry pan softens a wholemeal tortilla just enough that it bends instead of tearing, and it also makes the surface a little more pliable for rolling. Keep the hummus off the edges by about two centimetres, so when you roll tightly it doesn't squeeze out the far end.

Carrot ribbons are my favourite part. A standard peeler turns one small carrot into a pile of pale orange ribbons that look far fancier than they are, and they stay crisp inside the wrap for hours. Carrots are a good everyday vegetable to keep on hand: they keep for weeks in the fridge if you store them in a bag with the air pressed out, and the tops should be cut off before storing, since they draw moisture from the root.

Alfalfa sprouts are the one ingredient people tend to skip, but they add a fresh, faintly peppery note that cuts through the creamy hummus. If you can't find them, a few thin slices of cucumber do a similar job and add a bit of cool crunch.

If you are packing this for work, wrap it tightly in greaseproof paper or foil as the recipe suggests, then cut it on the diagonal and stand the pieces up in a container. It holds together better than you'd expect, and it's pleasant at room temperature. A bowl of Hearty Garden Minestrone Soup makes a satisfying partner on a cold day, and if you want something lighter for the same lunch box, a few Red Lentil Lettuce Cups keep the same fresh, crunchy theme going.

Leftover hummus is worth thinking about too. A spoonful stirred into scrambled eggs or spread on toast for breakfast is a quick way to use up the rest of the tub, and it keeps well in a sealed container for several days in the fridge.