Pink hummus veggie wrap

Pink hummus veggie wrap with beetroot hummus, red cabbage, carrot and yellow pepper: quick to make, crunchy, colourful and ideal for a light lunch.

At a glance

• Serves 1
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 320 kcal per serving
• Protein: 10 g
• Fat: 8 g
• Carbs: 55 g

Ingredients

• 1 wholemeal wrap
• 80 g beetroot hummus (made with olive oil)
• 50 g red cabbage
• 1 carrot
• 1 yellow pepper

Method

You’ll need: chopping board · knife

1. Lay the wholemeal wrap on a clean work surface and spread the beetroot hummus in an even layer in the middle.
2. Cut the red cabbage into very thin strips so it rolls up easily later and stays nicely crunchy.
3. Cut the carrot and yellow pepper into thin sticks and arrange the veg in the middle on top of the hummus.
4. Press the filling down lightly so the wrap stays compact, and leave a little space at the edges.
5. Fold in the sides slightly and roll the wrap up tightly from the bottom.
6. Halve the pink hummus veggie wrap to serve and enjoy it fresh while the veg is still nice and crunchy.

Good to know

This wrap is a real treat. Crunchy, creamy and pleasantly satisfying without being heavy. On busy days it's a very rewarding meal.

Swaps

Wholemeal wrap → lettuce leaves (especially fresh, but with little fibre). Beetroot hummus → classic hummus made with olive oil (more monounsaturated fats). Red cabbage → baby spinach (milder flavour, contains folate). Yellow pepper → cucumber (juicy and especially mild).

Allergens

Depending on the hummus, it may contain sesame. Well suited to children if the veg is finely cut, and no problem during pregnancy with fresh, thoroughly washed ingredients. Contains: gluten (wrap), sesame.

Dairy-free recipes