36+ Easy Gluten-Free Backpacking Lunch Recipes for Your Next Outdoor Adventure

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When you’re out on a backpacking trip, every meal needs to be light, nutritious, and easy to prepare.

But if you’re living with gluten sensitivity, finding gluten-free options that meet all these criteria can be a bit of a challenge.

That’s why we’ve rounded up 36+ gluten-free backpacking lunch recipes that are perfect for your next adventure. Whether you’re hitting the trails for a weekend getaway or embarking on a longer hike, these recipes will ensure you’re fueling up with wholesome, satisfying meals without the worry of gluten.

Get ready to explore new tastes and keep your energy high all day long with these packable, tasty lunch ideas!

36+ Easy Gluten-Free Backpacking Lunch Recipes for Your Next Outdoor Adventure

No matter where your hiking trails take you, these 36+ gluten-free backpacking lunch recipes are here to make your outdoor adventures even better.

From nutrient-packed salads to protein-rich wraps, each recipe is designed with convenience and taste in mind. They’re perfect for busy hikers who don’t want to sacrifice flavor or nutrition while on the go.

With a little planning and preparation, you’ll have delicious, gluten-free lunches to enjoy no matter how far you venture into the wilderness.

So pack your bags, grab your favorite ingredients, and get ready to explore the great outdoors with these easy and exciting recipes!

Quinoa & Chickpea Salad Wraps

This gluten-free lunch option is a nutritious, protein-packed choice for any backpacking adventure. Quinoa and chickpeas combine with fresh vegetables for a satisfying, crunchy texture. It’s easy to prepare ahead of time and wrap up in a gluten-free tortilla for an on-the-go meal.

Ingredients:

1 cup quinoa (cooked)

1 can chickpeas (drained and rinsed)
1 cucumber (diced)
1 bell pepper (diced)

1/4 cup red onion (diced)
1/4 cup fresh parsley (chopped)
2 tbsp olive oil

1 tbsp lemon juice
1/2 tsp cumin
Salt and pepper to taste

4 gluten-free tortillas

Directions:

Cook quinoa according to package instructions and let it cool.

In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, red onion, and parsley.
Drizzle olive oil and lemon juice over the mixture and toss to coat evenly.
Sprinkle cumin, salt, and pepper to taste.

Lay out the gluten-free tortillas and spoon the quinoa mixture onto each.
Wrap tightly and pack for your backpacking trip.

This wrap offers a refreshing and fulfilling meal. The combination of quinoa and chickpeas not only provides protein but also a great source of fiber, helping to keep you full and energized throughout your hike. The crunchiness of the vegetables adds texture, and the lemony flavor from the dressing will keep your taste buds delighted.

Sweet Potato & Black Bean Bowl

Packed with carbs and fiber, this sweet potato and black bean bowl is a hearty, warm lunch perfect for chilly hiking days. It’s a well-balanced meal, providing a good mix of complex carbs, plant-based protein, and healthy fats. Best of all, it’s easy to prepare ahead and simply rehydrate while on the trail.

Ingredients:

1 large sweet potato (peeled and diced)

1 can black beans (drained and rinsed)
1 tbsp olive oil
1/2 tsp chili powder

1/2 tsp cumin
1/4 tsp garlic powder
Salt and pepper to taste

1/4 cup cilantro (chopped)
1 lime (cut into wedges)

Directions:

Roast the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Bake at 400°F for about 20 minutes or until tender.
In a separate pot, heat black beans on medium heat until warm.
In a bowl, combine roasted sweet potatoes and black beans.

Garnish with cilantro and squeeze lime juice on top.
Pack the mixture in an airtight container for your trip.

This meal is a fulfilling and energizing option for long days on the trail. The roasted sweet potatoes give it a smoky-sweet flavor, while the black beans offer an excellent protein source. The lime and cilantro add a refreshing zest, making every bite an uplifting experience. This dish can be eaten cold or reheated during your hike, offering versatility and ease.

Mediterranean Hummus & Veggie Pita Pockets

These Mediterranean hummus and veggie pita pockets are the perfect light yet satisfying meal. Full of flavor from the hummus, cucumber, and tomatoes, it’s a refreshing and nutrient-rich lunch for your backpacking journey. The gluten-free pita pockets hold all the ingredients together while providing a nice texture that complements the creaminess of the hummus.

Ingredients:

1 cup hummus (store-bought or homemade)

1 cucumber (sliced)
1 tomato (sliced)
1/4 cup red onion (sliced)

1/4 cup Kalamata olives (sliced)
4 gluten-free pita pockets
1 tbsp olive oil

Salt and pepper to taste
1/4 cup fresh parsley (chopped)

Directions:

Cut the cucumber, tomato, red onion, and olives into slices.
Open the gluten-free pita pockets and gently spread a generous layer of hummus inside.
Add the cucumber, tomato, onion, and olives to the pita pocket.

Drizzle with olive oil and season with salt, pepper, and parsley.
Pack the pita pockets in a container for easy access during your hike.

This meal offers the ultimate combination of light yet hearty. The creaminess of the hummus paired with the crunchy veggies makes each bite a fresh and satisfying experience. The Mediterranean flavors elevate the entire dish, and the pita serves as a perfect vessel for all the vibrant ingredients. These pita pockets are convenient and delicious, and they’ll keep you fueled without weighing you down during your hike.

Avocado & Turkey Lettuce Wraps

These avocado and turkey lettuce wraps are a low-carb, high-protein lunch that will keep you energized on your hike. The creamy avocado pairs wonderfully with lean turkey, and the crisp lettuce provides a fresh, crunchy bite. Packed with healthy fats, protein, and a light flavor, these wraps are an easy, no-cook option for your backpacking trip.

Ingredients:

1 avocado (sliced)

4 slices of deli turkey (gluten-free)
4 large lettuce leaves (romaine or butter lettuce works best)
1/4 cup shredded carrots

1/4 cup cucumber (thinly sliced)
1 tbsp mustard or hummus (optional for extra flavor)
Salt and pepper to taste

Directions:

Lay out the lettuce leaves flat.
Spread a thin layer of mustard or hummus on each lettuce leaf.

Layer with slices of turkey, avocado, shredded carrots, and cucumber.
Season with salt and pepper.
Wrap the lettuce around the filling and pack them in an airtight container.

These wraps offer a refreshing twist on traditional sandwiches. The avocado provides a rich, creamy texture, while the turkey offers a clean protein source. The combination of fresh veggies like cucumber and carrots adds extra crunch and fiber. These wraps are easy to make, customizable, and perfect for a light yet satisfying meal on the trail.

Almond Butter & Banana Rice Cakes

For a quick and energizing gluten-free lunch, these almond butter and banana rice cakes hit the spot. They’re a great option when you need something sweet, filling, and simple to prepare. The almond butter provides protein and healthy fats, while the banana adds natural sweetness and potassium to fuel your hike.

Ingredients:

2 large rice cakes (gluten-free)
2 tbsp almond butter (or peanut butter)
1 banana (sliced)

1 tbsp honey (optional)
A pinch of cinnamon (optional)

Directions:

Spread almond butter evenly over each rice cake.
Top with banana slices.
Drizzle with honey if you want extra sweetness.

Sprinkle a pinch of cinnamon on top for added flavor.
Pack in a small container for a quick, no-fuss lunch.

These rice cakes provide a balance of carbs, healthy fats, and protein that will help you stay energized. The almond butter adds a rich, nutty flavor while the banana gives you a burst of natural sweetness. With a dash of cinnamon, this simple snack becomes a truly satisfying and delicious meal for your backpacking adventure.

Rice & Veggie Stir-Fry with Tamari

This rice and veggie stir-fry with tamari is a perfect make-ahead gluten-free meal for your hiking trip. Packed with colorful vegetables and seasoned with tamari, this dish is full of flavor and nutrition. It’s a filling option that combines carbs and vegetables, offering everything you need for a mid-hike boost.

Ingredients:

1 cup cooked brown rice (or any gluten-free rice)

1/2 cup carrots (shredded)
1/2 cup bell pepper (sliced)
1/4 cup red onion (sliced)

1/2 cup zucchini (sliced)
2 tbsp tamari sauce (gluten-free soy sauce)
1 tbsp olive oil

1/2 tsp sesame oil (optional)
1/4 cup green onions (chopped, for garnish)

Directions:

Heat olive oil in a skillet over medium heat and add the carrots, bell pepper, red onion, and zucchini.
Stir-fry the vegetables until tender (about 5–7 minutes).
Add the cooked rice and tamari sauce to the skillet and toss to combine.

Drizzle with sesame oil for extra flavor (optional).
Garnish with green onions and pack in an airtight container.

This stir-fry is full of vegetables and grains, offering a perfect balance of nutrition. The tamari sauce adds a rich umami flavor while keeping it gluten-free, and the sesame oil gives it a touch of Asian flair. This meal is both hearty and light, providing the fuel needed for your hike while being quick and easy to prepare.

Chicken, Spinach & Pomegranate Salad

A fresh and vibrant salad can be a great gluten-free lunch on the trail. This chicken, spinach, and pomegranate salad is both flavorful and packed with nutrients. The chicken provides lean protein, while the spinach and pomegranate seeds add vitamins, antioxidants, and a burst of freshness. It’s an ideal option for a healthy, light meal that’ll energize you during your hike.

Ingredients:

1 grilled chicken breast (sliced)

2 cups spinach (fresh)
1/4 cup pomegranate seeds
1/4 cup walnuts (chopped)

1/4 cup feta cheese (optional)
2 tbsp olive oil
1 tbsp balsamic vinegar

Salt and pepper to taste

Directions:

Slice the grilled chicken breast into strips.

In a bowl, combine the spinach, pomegranate seeds, walnuts, and feta cheese.
Add the sliced chicken on top of the salad.
Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.

Toss gently and pack in a salad container.

This salad is a perfect blend of flavors—sweet from the pomegranate, savory from the chicken, and crunchy from the walnuts. The spinach provides a solid base of greens, making this meal light but still filling. This salad will keep you nourished with protein, healthy fats, and antioxidants, making it a great addition to your backpacking lunch options.

Coconut Curry Lentil Soup

A warm, comforting soup is always a welcome option on the trail, especially if you need something to soothe you during colder weather. This coconut curry lentil soup is rich in flavors and packed with protein from the lentils. It’s easy to make, rehydrates well on the trail, and offers a cozy, filling meal.

Ingredients:

1 cup dried red lentils
1 can coconut milk (full-fat)

1/2 onion (diced)
2 cloves garlic (minced)
1 tbsp curry powder

1 tsp turmeric
1 tsp cumin
1 tbsp olive oil

4 cups vegetable broth (or water)
Salt and pepper to taste
Fresh cilantro (for garnish)

Directions:

Heat olive oil in a pot and sauté onion and garlic until fragrant.
Add curry powder, turmeric, and cumin, and stir until well combined.

Add the vegetable broth, coconut milk, and lentils, then bring to a boil.
Reduce heat and simmer for about 20 minutes, until lentils are tender.
Season with salt and pepper to taste, then garnish with fresh cilantro.

This hearty soup will keep you warm and full. The coconut milk adds creaminess, while the curry powder and turmeric provide bold, aromatic flavors. Lentils are rich in protein and fiber, helping you feel satisfied for hours. This soup is a perfect meal for a cold hiking day, and it’s incredibly easy to prepare in advance.

Chicken Caesar Salad with Gluten-Free Croutons

A classic chicken Caesar salad gets a gluten-free makeover with crunchy, homemade gluten-free croutons and a creamy dressing. It’s a light yet satisfying meal that’s packed with protein from the chicken and a deliciously tangy dressing, perfect for keeping you energized on the trail.

Ingredients:

1 grilled chicken breast (sliced)
2 cups Romaine lettuce (chopped)
1/4 cup gluten-free croutons (store-bought or homemade)

1/4 cup parmesan cheese (shredded)
3 tbsp gluten-free Caesar dressing
Salt and pepper to taste

Directions:

In a large bowl, toss the Romaine lettuce with the gluten-free Caesar dressing.
Add the grilled chicken slices on top of the salad.
Sprinkle the shredded parmesan cheese and gluten-free croutons.
Season with salt and pepper to taste.
Pack in an airtight container, and keep the dressing separate if you prefer it fresh.

This Chicken Caesar Salad provides a savory and filling meal for your hiking trip. The grilled chicken offers lean protein, while the Romaine lettuce keeps things light and refreshing. The homemade or store-bought gluten-free croutons add a satisfying crunch, and the Caesar dressing ties it all together with a creamy, tangy flavor. It’s an easy-to-assemble meal that won’t weigh you down.

Chia Seed Pudding with Berries & Almonds

For a quick, nutritious, and refreshing gluten-free lunch option, chia seed pudding with berries and almonds is a great choice. Packed with fiber, protein, and antioxidants, this pudding is easy to prepare ahead of time, and it’s perfect for fueling your hike without leaving you feeling sluggish.

Ingredients:

3 tbsp chia seeds
1 cup almond milk (or any plant-based milk)
1 tsp vanilla extract
1 tbsp honey or maple syrup (optional)
1/4 cup mixed berries (strawberries, blueberries, raspberries)
1/4 cup sliced almonds

Directions:

In a jar or container, mix chia seeds, almond milk, vanilla extract, and honey/maple syrup (if using).
Stir well, then refrigerate overnight or for at least 4 hours to allow the chia seeds to expand and thicken.
Before serving, top with fresh berries and sliced almonds.
Pack in a sealed container for an easy, no-cook meal.

This chia seed pudding is an excellent option for a light and refreshing lunch. The chia seeds provide a nice boost of omega-3 fatty acids and fiber, while the berries add sweetness and antioxidants. The sliced almonds provide a crunchy texture, making it both filling and enjoyable. This meal can be prepped the night before and is perfect for when you need a quick, no-fuss meal on the go.

Spicy Tuna Salad Lettuce Wraps

These spicy tuna salad lettuce wraps are a great gluten-free meal that’s light yet full of flavor. The tuna provides lean protein, while the spicy mayo adds a nice kick. Wrapped in crunchy lettuce leaves, this dish is easy to make and pack for a satisfying meal while hiking.

Ingredients:

1 can of tuna (drained)
2 tbsp mayonnaise (or Greek yogurt)
1 tbsp sriracha sauce (or more for extra heat)
1 tsp soy sauce (gluten-free)
1/4 cup cucumber (diced)
1/4 cup red onion (diced)
4 large lettuce leaves (for wrapping)
Salt and pepper to taste

Directions:

In a bowl, combine the tuna, mayonnaise, sriracha sauce, soy sauce, cucumber, and red onion.
Stir until everything is well mixed and season with salt and pepper.
Spoon the tuna salad onto large lettuce leaves.
Wrap the lettuce around the filling, then pack in an airtight container.

These spicy tuna salad lettuce wraps are a tasty and light meal for your backpacking trip. The tuna provides protein, while the mayonnaise and sriracha sauce give it a creamy texture and spicy kick. The fresh cucumber and red onion add crunch, making each bite satisfying. These wraps are portable and easy to prepare, ensuring a flavorful lunch on your hike.

Tomato Basil Quinoa Salad

This tomato basil quinoa salad is light, fresh, and gluten-free, making it the perfect lunch for your backpacking adventures. The quinoa serves as a hearty base, while the cherry tomatoes and fresh basil provide bright, refreshing flavors. Drizzled with olive oil and lemon juice, this salad is easy to prepare and can be enjoyed cold on the trail.

Ingredients:

1 cup quinoa (cooked and cooled)
1 cup cherry tomatoes (halved)
1/4 cup fresh basil (chopped)
1/4 cup red onion (diced)
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste

Directions:

In a large bowl, combine the cooked quinoa, cherry tomatoes, basil, and red onion.
Drizzle with olive oil and lemon juice.
Toss to combine, then season with salt and pepper.
Pack in a container, and refrigerate until ready to take on your hike.

This quinoa salad is packed with flavor and nutrition. The quinoa offers a satisfying, gluten-free grain, while the tomatoes add juiciness and the basil brings freshness. The olive oil and lemon juice dressing provide a tangy and light finish, making this a refreshing and energizing meal for your backpacking lunch.

Sweet Potato & Black Bean Tacos

These sweet potato and black bean tacos are a hearty and nutritious gluten-free meal perfect for the trail. Roasted sweet potatoes and seasoned black beans are wrapped in gluten-free tortillas and topped with fresh salsa and avocado for a satisfying and flavorful lunch.

Ingredients:

1 large sweet potato (peeled and diced)
1 can black beans (drained and rinsed)
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
4 gluten-free tortillas
1/4 cup salsa
1/2 avocado (sliced)

Directions:

Preheat the oven to 400°F and roast the diced sweet potatoes with olive oil, cumin, paprika, garlic powder, salt, and pepper for about 20 minutes or until tender.
In a pan, heat the black beans over medium heat, seasoning with cumin and paprika.
Warm the gluten-free tortillas and fill with roasted sweet potatoes and black beans.
Top with salsa and avocado slices.
Pack in an airtight container or wrap each taco individually for easy access on your hike.

These tacos are a great combination of flavors and textures. The roasted sweet potatoes add a slightly sweet and smoky flavor, while the black beans provide protein and fiber. The salsa and avocado add freshness, making these tacos a well-balanced meal that’s perfect for eating on the trail.

Zucchini Noodles with Pesto

If you’re craving a light, refreshing gluten-free lunch, zucchini noodles with pesto are a delicious and simple option. The zucchini noodles (or “zoodles”) offer a low-carb alternative to pasta, and the homemade pesto adds a burst of flavor. This meal is not only tasty but also packed with nutrients.

Ingredients:

2 medium zucchinis (spiralized into noodles)
1/4 cup pesto (store-bought or homemade)
1 tbsp olive oil
1 tbsp pine nuts (optional for garnish)
Salt and pepper to taste

Directions:

In a skillet, heat the olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes, just until slightly tender but still crisp.
Remove from heat and toss with pesto until evenly coated.
Garnish with pine nuts and season with salt and pepper.
Pack in a sealed container, and enjoy a fresh, light lunch on the trail.

This dish is a low-carb, gluten-free option that feels indulgent thanks to the rich and flavorful pesto. The zucchini noodles offer a fresh crunch while absorbing the delicious pesto sauce, making every bite flavorful and satisfying. This meal is easy to prepare and perfect for when you need a light, energizing meal without a heavy carb load.

Mediterranean Quinoa & Cucumber Salad

This Mediterranean-inspired quinoa salad is a refreshing and flavorful gluten-free lunch that’s easy to pack for your hiking trip. With a combination of quinoa, crisp cucumber, tangy olives, and feta cheese, it provides a satisfying balance of protein, healthy fats, and fiber.

Ingredients:

1 cup cooked quinoa (cooled)
1 cucumber (diced)
1/4 cup Kalamata olives (sliced)
1/4 cup feta cheese (crumbled)
1/4 cup red onion (diced)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste

Directions:

In a large bowl, combine the cooked quinoa, diced cucumber, olives, feta, and red onion.
Drizzle olive oil and lemon juice over the salad.
Sprinkle with oregano, salt, and pepper, then toss to combine.
Pack in an airtight container and refrigerate until ready to go.

This Mediterranean quinoa salad is the perfect balance of fresh, vibrant flavors. The quinoa provides a nutritious base, while the cucumber and red onion add crunch and freshness. The feta cheese gives a rich, tangy bite, and the olives lend a briny depth. It’s a light yet filling option that’s easy to prepare ahead of time.

Thai Peanut Chicken Lettuce Wraps

These Thai peanut chicken lettuce wraps are a flavorful, protein-packed, and gluten-free meal that’s perfect for the trail. The tender chicken is coated in a creamy peanut sauce and wrapped in crunchy lettuce leaves for a light yet satisfying lunch.

Ingredients:

1 grilled chicken breast (shredded)
1/4 cup peanut butter (smooth or crunchy)
2 tbsp gluten-free soy sauce or tamari
1 tbsp lime juice
1 tsp honey
1/2 tsp garlic powder
1/4 cup shredded carrots
4 large lettuce leaves (for wrapping)
Chopped cilantro (for garnish)

Directions:

In a bowl, mix peanut butter, gluten-free soy sauce, lime juice, honey, and garlic powder to make the sauce.
Add the shredded chicken to the peanut sauce and toss to coat evenly.
Spoon the peanut chicken mixture onto the lettuce leaves.
Top with shredded carrots and garnish with cilantro.
Pack in a container and enjoy these fresh, protein-packed wraps on your hike.

These Thai peanut chicken lettuce wraps are a delightful combination of creamy, savory, and slightly sweet flavors. The peanut sauce is rich and satisfying, while the lettuce adds a crisp, refreshing crunch. The shredded carrots and cilantro add a burst of freshness, making these wraps a well-balanced and energizing meal.

Spicy Chickpea & Avocado Salad

This spicy chickpea and avocado salad is a flavorful and hearty gluten-free lunch. The chickpeas are seasoned with a spicy blend of spices, while the creamy avocado provides a cooling contrast. It’s a quick and easy meal that’s perfect for fueling you during your backpacking trip.

Ingredients:

1 can chickpeas (drained and rinsed)
1 avocado (diced)
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp cumin
1 tbsp lime juice
Salt and pepper to taste
Fresh cilantro (for garnish)

Directions:

In a bowl, toss the chickpeas with olive oil, smoked paprika, cayenne pepper, cumin, salt, and pepper.
Sauté the chickpeas in a pan over medium heat for 5-7 minutes until crispy and golden.
Once the chickpeas are ready, add them to the diced avocado and gently toss with lime juice.
Garnish with fresh cilantro and pack for your hike.

This salad is a perfect combination of spicy, creamy, and tangy flavors. The chickpeas are crispy and packed with protein, while the avocado adds a rich, creamy texture. The lime juice and cilantro give it a refreshing twist, making this salad both energizing and satisfying for your hike.

Turkey & Veggie Collard Wraps

These turkey and veggie collard wraps are a nutrient-packed gluten-free option that’s light, yet full of protein and fiber. The collard greens provide a sturdy, crunchy wrap, while the turkey and fresh veggies offer a satisfying combination of flavors.

Ingredients:

4 large collard green leaves (stems removed)
4 slices of deli turkey (gluten-free)
1/4 cup shredded carrots
1/4 cup cucumber (sliced)
1/4 cup avocado (sliced)
2 tbsp hummus
Salt and pepper to taste

Directions:

Lay the collard green leaves flat and spread a thin layer of hummus on each.
Layer each wrap with a slice of turkey, shredded carrots, cucumber, and avocado.
Roll the collard greens tightly to form wraps.
Season with salt and pepper and pack for your hike.

These wraps are fresh and filling, with a nice crunch from the collard greens and a creamy texture from the hummus and avocado. The turkey provides lean protein, while the veggies add nutrients and freshness. It’s a great gluten-free, no-cook meal that’s both convenient and delicious.

Quinoa-Stuffed Bell Peppers

These quinoa-stuffed bell peppers are a hearty, satisfying gluten-free lunch that’s full of flavor and packed with nutrients. The quinoa, seasoned with spices and mixed with black beans, creates a flavorful stuffing that pairs perfectly with the sweetness of the bell peppers.

Ingredients:

4 bell peppers (tops cut off and seeds removed)
1 cup cooked quinoa
1 can black beans (drained and rinsed)
1/4 cup corn kernels (fresh or frozen)
1 tsp cumin
1 tsp paprika
1/4 cup shredded cheese (optional)
Salt and pepper to taste

Directions:

Preheat the oven to 375°F.
In a bowl, mix the cooked quinoa, black beans, corn, cumin, paprika, salt, and pepper.
Stuff each bell pepper with the quinoa mixture, packing it tightly.
Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender.
If using, sprinkle with shredded cheese in the last 5 minutes of baking, and then pack for your hike.

These quinoa-stuffed bell peppers are a comforting and filling meal, with the quinoa offering a nice balance of protein and fiber. The peppers add a subtle sweetness, and the black beans and corn give it a southwestern flavor. It’s an easy meal to prep ahead of time and reheat or eat cold on the trail.

Roasted Carrot & Hummus Wraps

These roasted carrot and hummus wraps are a simple, gluten-free lunch that’s packed with flavor. Roasted carrots bring a natural sweetness, while the hummus adds creaminess and a hint of savory depth. Wrapped in a gluten-free tortilla, this meal is both satisfying and easy to prepare.

Ingredients:

4 large carrots (peeled and sliced)
1 tbsp olive oil
1 tsp cumin
1 tsp garlic powder
Salt and pepper to taste
4 gluten-free tortillas
1/4 cup hummus
Fresh parsley (for garnish)

Directions:

Preheat the oven to 400°F. Toss the sliced carrots with olive oil, cumin, garlic powder, salt, and pepper.
Roast the carrots on a baking sheet for 20-25 minutes, until tender and caramelized.
Spread hummus on each gluten-free tortilla.
Once the carrots are roasted, layer them on the tortillas and garnish with fresh parsley.
Roll up the wraps tightly and pack for your hike.

These roasted carrot and hummus wraps are a flavorful and wholesome option for lunch. The roasted carrots provide a sweet, savory depth, while the hummus adds a creamy, satisfying layer. The wraps are easy to pack and perfect for enjoying on the go.

Note: More recipes are coming soon

36+ Easy Gluten-Free Backpacking Lunch Recipes for Your Next Outdoor Adventure