Spinach Wrap With Beet Hummus

This wrap is a filling option for a healthy dinner at the office and is ready in 10 minutes. It is packed with fibre, healthy fats, and protein.

Ingredients

For the Beet Hummus

• 1 medium-sized beet, cooked and peeled
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 tablespoons tahini (sesame seed paste)
• 3 tablespoons lemon juice
• 2 garlic cloves
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Water (as needed for consistency)

For the Wrap

• Spinach tortilla wraps (you can use regular tortillas if you prefer)
• Baby spinach leaves
• Sliced cucumber
• Sliced avocado
• Sliced red bell pepper
• Crumbled feta cheese (optional, omit for a vegan option)

Instructions

1. In a food processor, combine the cooked and peeled beet, chickpeas, tahini, lemon juice, garlic cloves, olive oil, ground cumin, salt, and pepper.
2. Blend the ingredients until smooth. If the mixture is too thick, add a little water gradually until you achieve your desired consistency.
3. Taste and adjust the seasoning as needed.
4. Lay out a spinach tortilla wrap on a clean surface.
5. Spread a generous amount of the beet hummus onto the wrap, leaving a small border around the edges.
6. Layer the baby spinach leaves, sliced cucumber, avocado, red bell pepper, and crumbled feta cheese (if using) on top of the beet hummus.
7. Fold in the sides of the wrap and then roll it up tightly.
8. Cut the wrap in half if desired, and it’s ready to serve.

Nutrition Facts

• Calories: 350-400 kcal
• Protein: 10-12g
• Carbohydrates: 40-45g
• Fat: 18-20g
• Fiber: 8-10g
• Sugar: 5-7g
• Sodium: 350-400mg