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🍽️ Lactose-free wraps with beetroot hummus

480 kcal · 30 min · 4 servings

Ingredients

• 2 beetroots (75 g each)
• 5 tbsp olive oil
• 1 clove garlic
• 275 g chickpeas (can; drained weight)
• 1 handful arugula (10 g each)
• 1 tbsp tahini (15 g; sesame paste)
• 1 tbsp lemon juice
• salt
• pepper
• 4 whole wheat tortilla wraps
• 200 g cooked beef (roast beef; thinly sliced)

Instructions

1. 1. Wash the beetroot thoroughly and peel it.
2. 2. Cut the peeled beetroot into small cubes.
3. 3. Place the beetroot cubes into a baking dish.
4. 4. Toss the cubes with one tablespoon of oil.
5. 5. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2 to 3).
6. 6. Place the dish in the oven and bake the beetroot for about 30 minutes.
7. 7. While the beetroot is baking, peel the garlic cloves.
8. 8. Dice the garlic finely.
9. 9. Rinse the chickpeas under cold water.
10. 10. Let the chickpeas drain well in a sieve.
11. 11. Sort through the arugula leaves and remove any debris.
12. 12. Wash the arugula thoroughly.
13. 13. Dry the arugula, for example using a salad spinner.
14. 14. Take the cooked beetroot out of the oven.
15. 15. Place the warm beetroot, the diced garlic, and the drained chickpeas into a blending container.
16. 16. Add tahini, the remaining oil, lemon juice, salt, and pepper.
17. 17. Blend the mixture with a hand blender until smooth.
18. 18. Spread the finished hummus evenly over the tortillas.
19. 19. Top the tortillas with the dry arugula and the roast beef.
20. 20. Roll the tortillas up tightly.
21. 21. Tie the wraps securely with kitchen twine.
22. 22. Place the wraps in a lunchbox or wrap them in wax paper.
23. 23. Cut the wraps in half before serving if desired.

Nutrition per serving

• kcal: 480
• Protein: 26 g · Fett/Fat: 23 g · Carbs: 43 g