Veggie Wrap with Beetroot Hummus



Protein (g)


Carbs (g)


Fat (g)



For the hummus:

  • 75g tinned chickpeas, drained well

  • 100g cooked beetroot

  • 1-2 garlic cloves, peeled

  • 30g tahini

  • a good pinch of sea salt and ground black pepper

  • juice of 1/2 a lemon

  • 1 tsp olive oil


For the wrap:

  • 60g chickpea flour (or use plain flour plus one egg)

  • 140ml cold water

  • 1⁄4 tsp sea salt

  • 1 tsp olive oil or coconut oil


For the filling:

  • 1 ripe avocado

  • a large handful of lettuce leaves

  • 60g cucumber

  • 6 cherry tomatoes


Place all of the hummus ingredients in a lender or food processor and blend well until combined. Set aside.

Combine the chickpea flour in a bowl with the water and salt. Whisk well to remove any lumps.

Heat the oil in a large frying pan over a medium/high heat. When the pan is hot, add half of the chickpea batter. Tilt the pan to allow the batter to spread to the edges. When bubbles appear on the surface, flip or turn with a fish slice. Remove from pan and place on a plate lined with kitchen paper. Repeat with the remaining batter.

Place the filling ingredients in a line over the centre of each wrap. Add one third of the hummus. Roll up the wraps and serve.

Store any leftover hummus and wraps in separate airtight containers and refrigerate
for up to 2 days.