Beetroot Wrap
This beetroot wrap filled with veggies is a nutritious and tasty option for a quick lunch or meal on the go. It’s highly customizable to your liking and can be made with classic wraps or gluten-free wraps. Sautéed mushrooms are an excellent addition to this wrap, as they add a satisfying and flavorful element to the dish.
Servings: 1
Ingredients
- 1 wrap of choice I used the beetroot wraps from Santa Maria
- 2 tablespoons of hummus homemade or store-bought
- 1 large lettuce leaf
- 1/2 carrot julienned
- 1/4 cucumber julienned
- 1/4 cup red cabbage pickled or raw
- 3.5 oz / 100 g oyster mushrooms
- 1 clove garlic finely chopped
- 1 tsp smoked paprika
- 1 tablespoon olive oil
- pinch salt to taste
- pinch pepper to taste
Instructions
- Prepare your raw veggies. Heat olive oil over medium-high heat and roast garlic for 1 minute. Thinly slice or tear the oyster mushrooms into strips and sauté them until soft. Season with smoked paprika, salt, and pepper.
- Spread the wrap with hummus. Begin with the lettuce leaf and fill with the rest of the veggies. Wrap the filling tightly and enjoy your delicious meal!