Combine edamame, 1 tablespoon lemon juice, 1 tablespoon oil, tahini, garlic, cumin, ⅛ teaspoon pepper and salt in a food processor. Pulse until fairly smooth.
Whisk the remaining 1 tablespoon each lemon juice and oil with the remaining ⅛ teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat.
Spread half of the edamame hummus across the lower third of each tortilla and top each with half of the cabbage mixture. Roll closed. Cut in half to serve, if desired.
Make Ahead Tip: Cover and refrigerate hummus (Step 1) for up to 3 days.
Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.
371 calories;23 g fat(3 g sat); 8 g fiber; 35 g carbohydrates; 14 g protein; 304 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1,162 IU vitamin A; 52 mg vitamin C; 102 mg calcium; 4 mg iron; 479 mg sodium; 632 mg potassium
Vitamin C (87% daily value), Folate (76% dv), Vitamin A (23% dv), Iron (22% dv)
Carbohydrate Servings: 2½
Exchanges: 2 starch, ½ vegetable, 1 lean meat, 3½ fat