HUMMUS + FETA WRAP
Eat the rainbow with these simple to make, delicious wraps. If vegan, leave out the feta and boost your protein consumption with a handful of edamame beans. This recipe is taken from our ‘Refresh Your Lunchbox’ plan (scroll down for more info).
Hummus and Feta Wrap Recipe
Time to create: 5 mins (20 minutes prep)
Servings: 4
Ingredients
Crispy chickpeas (this makes enough for 8 wraps or save half the mixture and jazz up a salad):
1 can of chickpeas
1 tbsp olive oil
Pinch of cumin and a pinch of paprika
Salt and pepper to taste
Wraps:
4 wholemeal wraps
6 tbsp hummus
300 cooked beetroot (roughly 4 beets), grated
2 carrots, grated
1 handful of spinach, washed
120g feta cheese crumbled
Method
Crispy Chickpeas:
Start by preparing the chickpeas. Heat oven to 180C/160C fan/gas 4. Drain the chickpeas in a sieve, shaking off any excess water. Place the chickpeas on a baking tray lined with baking parchment.
Drizzle over the olive oil, sprinkle the spices and the salt. Use spoon to toss and ensure an even coating. Pop in the oven and bake for 15 minutes (or until crispy), using a spoon to toss half way through. Allow to cool.
Preparing Wraps:
Spread the wraps with hummus and fill with the beetroot, carrot, spinach, feta and crispy chickpeas.
Wrap it and save for lunchtime.
Refresh Your Lunchbox
This recipe is taken from our 5 day ‘Refresh Your Lunchbox’ Plan. Made up of 5 easy to create, nutritionally balanced, delicious lunches to-go. Perfect to take to the office, can be prepped the night before (so you can make full use of your lunch break), enjoyed as a picnic, and includes store cupboard essentials. Other recipes in the plan includes:
Frittata with Side Salad
Protein Boost Salad with Chicken
Protein Boost Salad - Vegan
Sweet Potato and Quinoa Salad
