Wraps · THE FLORUVI KITCHEN

Chickpea Beetroot Dill Wraps

Name: Chickpea Beetroot Dill Wraps
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 large ready-to-eat flour tortillas; 200 g drained cooked chickpeas; 2 tbsp plain yoghurt; 1 tsp lemon juice; ¼ tsp ground cumin; A pinch of salt; 100 g cooked beetroot, diced; 2 tbsp chopped dill

A chickpea wrap with crunchy vegetables.

15 minutes2 servings

Let’s make it

STEP BY STEP

Let’s make something good.

Mash the chickpeas roughly with the yoghurt, lemon juice, cumin & salt.
Lay out the tortillas. Spread the chickpea mixture over the middle of each.
Add the prepared vegetables & herbs. Keep the edges clear.
Fold the sides inward, roll tightly & slice in half to serve.

A little kitchen note

Use ready-to-eat tortillas, or warm them as directed on the pack.

Meet the ingredients.

More recipes

Beetroot

250 g

BHD 0.350

Dill

125–150 g

BHD 0.650