Healthy Wrap
Wrap with Beetroot Hummus, Spinach and Mushrooms
Servings: 2
Adjust servings here:
Equipment
- frying pan
- Sieve
Ingredients
- 2 flour tortillas wrap
- 4 mushrooms
- 4 tbsp beetroot hummus
- a few leaves spinach
- 1 yellow bell pepper
- a bit sriracha sauce
- 4 tbsp bulgur or use couscous
- a bit salt & pepper
- a few leaves coriander aka cilantro
Instructions
- Rinse the bulgur in a sieve, then add it to a pot and cover with water. Bring to a boil over medium-high heat, cover with a lid, and cook for 7 minutes, stir occasionally.
- Season the cooked bulgur with salt and pepper, then mix well.
- Clean and slice the mushrooms. Fry them in a frying pan with a bit of olive oil and pepper for a few minutes.
- Clean and chop the bell pepper into strips. Lightly grill them in a grill pan or frying pan.
- Spread 2 tablespoons of hummus onto each tortilla wrap, leaving a 1 cm (0.5 inch) border around the edges.
- Add a few spinach leaves to each wrap.
- Place the bulgur, mushrooms and bell pepper in the center of each wrap (check video at 1:19 for precise instructions).
- Add coriander and a bit of sriracha sauce. Season additionally some salt and pepper.
- Fold the bottom of the wrap up, then fold in both sides and roll it up.
- OPTIONAL: Grill or fry the wrap in a pan without oil for extra crispiness.
Notes
Use any type of tortilla wrap you prefer. For this recipe, I used my beetroot hummus, but you can also use regular hummus. You can find my beetroot hummus recipe here.