A vegetarian option for a filling and nutritious lunch.
|6||Dempster's original small flour tortillas|
|1||sweet red pepper|
|1||sweet yellow pepper|
|1||sweet orange pepper|
|150 g||washed baby spinach|
|6 tbsp||roasted red pepper hummus|
|3 tbsp||cole slaw dressing|
|60 g||shredded carrot|
|60 g||shredded raw beetroot|
|fresh ground pepper|
Cut peppers into strips, Peel and shred carrot and beetroot.
For each wrap, spread 1 tablespoon of hummus on tortilla. Add a flat layer about 25 grams of spinach over whole tortilla except for a "tab" at the top. Add 25 grams each of red pepper, orange pepper, and yellow pepper. Add 10 grams each of shredded carrot and beetroot. Add a sliver of green onion. Top with 1/2 tablespoon of salad dressing and a sprinkle of pepper. Roll from bottom to top.
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