(10”) spinach wraps
4 x 60g
cooked beetroot (peeled weight)
red onion, halved, finely diced
green lentils (cooked weight)
feta cheese, crumbled
spinach leaves, washed
Preheat oven to 180°C.
Coarsely grate the beetroot and add the vinegar.
In a saucepan soften the onion and then add lentils, season to your taste.
Spread the yoghurt over the top of the wrap, adding the crumbled feta last.
Layer the rest of the ingredients in lines on the wrap and roll up and enjoy!
Per 262g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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