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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. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Keyword: beetroot wrap, veggie wrap
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!