4 x 10” (60g)
tinned cooked chickpeas (no sugar/salt), drained and rinsed (drained weight)
tinned artichokes, drained and sliced
carrots (peeled), grated (peeled weight)
mung sprout, washed and dried
baby spinach leaves, washed and shredded
Marinate the carrots with the white wine vinegar.
Put the chickpeas, water, tahini, garlic, a squeeze of lemon juice, salt and pepper into a processor and blend until consistency of a coarse hummus.
Stir through the mint.
Generously spread the hummus over the wraps.
Top with the spinach, the grated carrot, mung sprouts and artichokes.
Dust with the harissa.
Roll up the wraps and serve.
Per 240g serving
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.