I love the clean, healthy taste of these simple wraps. They’re a fabulous combination of creamy and crunchy.
Makes: 2 portions
INGREDIENTS
1 beetroot
1 carrot
1 avocado
1 cup garlicky hummus, plus extra to serve (optional)
2 tablespoons mayo
4 large wraps
2 cups rocket leaves
¼ cup mint leaves
½ cup toasted pumpkin seeds
100 grams firm tofu, chopped into 2cm cubes
DRESSING
2 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 teaspoon runny honey
METHOD
Peel and grate the carrot and beetroot and slice the avocado flesh.
Whisk the hummus and mayo together and divide between wraps.
Top with rocket, mint, some of the pumpkin seeds, tofu, beetroot, carrot and avocado. Roll up then slice to serve.
DRESSING: Put the olive oil, cider vinegar and honey in a small container and shake to combine.
TO SERVE: Serve the wraps with the remaining pumpkin seeds and a drizzle of dressing to pour into the wrap, if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!