RAINBOW WRAPS
These versatile wraps are all about adding as much colour and nutrients to your lunch break. They are also great for little ones too! This recipe serves 4 - so you can either prepare for the whole family or make enough to see you through the first half of the week!
I used beetroot wraps to up the fibre content, but wholemeal wraps would work just as well. The edamame beans add a good boost of protein (but you could equally sub in for some chicken (if not vegan) or slices of baked tofu. The tahini drizzle adds a good source of healthy fats and the wrap will help keep you sustained throughout your working day.
Servings: 4
Time to create: 15 minutes
Ingredients
1 carrot
1 red pepper
4 radishes
4 handfulls spinach
1/2 cucumber
4 tbsp edamame beans
6 tbsp hummus
1 tbsp sesame seeds
1 tbsp tahini
Method
Thinly slice the carrot, red pepper and cucumber into thin sticks, and cut the radishes into thin slices.
Add 1.5 tbsp of hummus per wrap and spread an even layer using the back of a spoon.
Add a layer of spinach (1 handful per wrap). Before adding a layer of the carrot, pepper and cucumber (ensure all the slices are going in the same direction - this will help with rolling).
Add the radishes and a sprinkle of sesame seeds, before adding a drizzle of tahini.
Now for the fun part…it’s time to get rolling. Tightly roll the wrap, using a cocktail stick if necessary to secure (just remember to remove before eating, or avoid if giving to children).
Option to add a spinach and edamame side salad - I added a drizzle toasted sesame oil to mine!
Top tips: Be creative with your filling, based on what you have access to in the fridge. Other fillings could include: tomatoes (fresh or sun-dried), avocado, lettuce, harrisa (if you fancy a bit of a kick), olives, grated beetroot). Bascially the more colour you can add, the better!
