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Vegan Breakfast

Tomato Pesto and Olive Hummus “Quesa-Daiya”

Sun-Dried Tomato Pesto and Olive Hummus “Quesa-Daiya”

Sun-Dried Tomato Pesto and Olive Hummus

Tomato Pesto and Olive Hummus “Quesa-Daiya” Tomato Pesto and Olive Hummus “Quesa-Daiya”
Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 25 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 Tbsp. Bolani Sun-Dried Tomato Pesto
  • 1/8 to 1/4 cup Whole Foods Olive Hummus
  • 1 Gluten Free Food For Life Brown Rice Tortillas (or tortillas of your choice)
  • 1/4 cup Daiya Mozzarella Style Shreds

vegan ingredients

Warm the tortilla in a dry skillet over medium heat for 3 minutes.  Flip over and warm the other side.  They become more pliable when they’re warm.

Take the tortilla out of the skillet and put it on a flat surface.  Spread the hummus on the tortilla.  Spread the sun-dried tomato pesto on half the tortilla.

hummus

Sprinkle the Daiya cheese on the same half the tomato pesto is on.

hummus cheese

Fold the hummus side of the tortilla over on top of the side with cheese.

vegan roll

Place the tortilla in the skillet and cook over medium heat for 3 to 4 minutes.  Flip it over and cook for another 3 to 4 minutes or until cheese is melted.

Sun-Dried Tomato Pesto and Olive Hummus "Quesa-Daiya"

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