2 small or 1 largetortillia flat cakese.g. protein wraps, whole grain or corn tortilla
optionally some hummus topping from Just Spices or some sea salt and sesame seeds
Anleitungen
hummus:
Cut the beetroot in half and remove the skin from one half, quarter it and put it into a tall container or a blender.
Pour half of the liquid from the chickpeas and add the rest together with the chickpeas to the beetroot. Add the tahini, almond butter, soy yogurt and the garlic or garlic powder as well as the spices. Now puree everything or blend in your blender until a smooth, homogeneous mass is obtained.
wraps:
Place the two small or one large wrap on a board or plate and put about ¼ of the hummus on the middle of the flat cake. Crumble the feta and put it on top of the hummus, as well as the hummus topping or the sea salt and the sesame seeds. Wash the rocket and spread it on the middle as well.
Now fold in the lower and upper edges and carefully roll up the wrap from one side. I find it easier if you just put a piece of aluminum foil underneath and use it to form the wrap into a solid roll. This way the wrap keeps its shape even if you want to take it with you.
Notizen
Since the nutritional values depend very much on the tortilla flat cake you use, I will skip the specifications for the whole wrap today. But I will write down the nutritional values for my hummus once again:For ¼ of the hummus: 107 kcal - 4.1 g fat - 9.5 g carbs - 5.9 g protein
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