• First blanch the spinach in pot of boiling water for 2 minutes then immediately transfer to ice cold water.
• Then blend to make it fine puree and set aside.
• In a kitchen aid bowl, add flour, salt, baking powder, olive oil and spinach puree and make smooth dough and set aside 30 minutes.
• While dough is resting make caramelized onion by cooking the onion in 1 tablespoon olive and ⅛ teaspoon salt.
• In small plate add Italian roasted red bell pepper salad dressing to chopped lettuce and mix well and set aside.
• In a food processor or blender add drained washed bush’s black beans and Bush’s south west black bean Hummus made easy product and 1 teaspoon of Serrano pepper and puree well and set aside.
• When you are ready to make spinach tortilla, divide the dough into 7 equal rounds and dip in whole wheat flour to prevent sticking and spread it into an 8 inch round.
• Heat a skillet and place the spinach tortilla round you made and cook until bubbles come on the top about 1-2 minute then flip and cook for another 1 minutes.
• Remove from the heat and set aside in tortilla warmer or plate covered with lid.

Assembly

• Place hummus in the center of tortilla
• and then add onion
• and then roasted red bell pepper,
• then julienne carrots
• and then lettuce.
• Tightly make a wrap and set aside.
• When you are ready to serve cut it diagonally.
• Enjoy