Healthy summer recipe for 2 people, takes only 4 mins; recipe has wholemeal self-raising flour, rapeseed oil, frozen peas, lemon, bio yogurt, garlic clove, mint leaves, baby leaf salad, red onion, beetroots, feta and walnuts.
Wholemeal wraps with minty pea hummus & beetroot
Course: Healthy summer
Servings
2
servings
Prep time
12 mins
Ingredients
- Garlic Clove: 1 large garlic clove
- Red Onion: 1 small red onion, finely sliced
- Lemon: 1 lemon, 1/2 juiced, the other 1/2 cut into wedges (optional)
- Feta: 30g feta, crumbled
- Rapeseed Oil: 1 tsp rapeseed oil
- Beetroots: 2 large ready-cooked beetroots (160g), sliced
- Frozen Peas: 160g frozen peas, defrosted
- Bio Yogurt: 4 tbsp bio yogurt
- Mint Leaves: handful mint leaves
- Wholemeal Self Raising Flour: 85g wholemeal self-raising flour, plus extra for dusting
- Baby Leaf Salad: 2 handfuls baby leaf salad
- Walnuts: 20g walnuts, chopped
Directions
- For the wraps, tip the flour into a small bowl and roughly rub in the oil. Add 60ml warm water and bring together with your hands to make a soft dough. Cut in half, then roll out each piece on a floured surface as thinly as you can to make a round that will cover the base of a large frying pan. Heat the frying pan, then cook the wraps for about 2 mins each side - there's no need for extra oil. Take care not to make them crisp as they need to remain pliable.
- For the filling, blitz the peas, lemon juice, 2 tbsp yogurt, garlic and most of the mint using a food processor or hand blender to make a thick puree. Spread over the wraps, then pile on the salad leaves, onion and beetroot. Dollop on the remaining yogurt and scatter over the feta, walnuts and remaining mint. Serve with lemon wedges for squeezing over, if you like.
