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Beetroot Hummus Salad Wrap

Serves 4

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RECIPE DETAILS
RANGE VITALITY
SERVES 4

INGREDIENTS

Main
wholemeal wraps
4 x 10” 60g
cooked chickpeas, drained and rinsed weight
200g
cooked beetroot, chopped for hummus
100g
tahini
20g
small clove garlic
2
lemon, juiced
1
salt
1g
pepper
1g
mint leaves, chopped
5g
carrot, grated
150g
cooked beetroot fined diced for filling
60g
baby spinach leaves, washed and dried
80g
full fat Greek yoghurt
50g
harissa
1 tsp

METHOD

Put the chickpeas, beetroot, tahini, garlic, a dash of lemon juice, salt and pepper into a small food processor and blend until consistency of hummus, add a little water if it becomes too thick to blend.
Stir through the mint.
Generously spread the hummus over the wraps.
In the centre of the wrap place the spinach and then a line of carrot followed by a line of beetroot.
Mix the yoghurt and harissa and drizzle over the top.
Wrap firmly, cut and serve in the correct grab and go container.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 236g
% RNI
Energy kJ
604
7%
1425
16%
Energy kcal
144
7%
340
17%
4.8g
6%
11.4g
16%
0.9g
4%
2.1g
10%
4.4g
4%
10.5g
11%
0.70g
11%
1.66g
27%
Protein
5.0g
-
11.8g
-
Carbohydrates
19.0g
-
44.7g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.