Roasted Red Pepper Hummus Wraps

Toss the greens generously in Italian dressing. I like to do this first because I like the lettuce a little softened for these wraps. If you prefer your lettuce very crisp, do this step last.

Make the hummus by blending the chickpeas, tahini, lemon juice, olive oil, roasted red bell pepper, garlic and seasonings in a blender until smooth and creamy.

Puree or mash the avocados with salt and pepper to taste.

Microwave the tortillas to soften. Lay them out on a flat surface and divide the toppings equally among them. Begin with the hummus and spread it out on the tortilla. On top of that, spread the avocado puree. Next, throw on some sliced dates, followed by the salad. Roll up and cut in half on the diagonal with a serrated knife. These can also be cut into pinwheels. Best when served soon after making.