Edamame Hummus Wrap for Two

Combine edamame, 1 tablespoon lemon juice, 1 tablespoon oil, tahini, garlic, cumin, 1/8 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 1/8 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.