Sweet potato stuffed wrap

accompanied by a beetroot hummus and pickled onions

This vegan wrap has contrasting flavours due to the sweetness of the sweet potato, the sweet and sour taste of the homemade pickled onions and the earthy touch of the beet hummus. You'll get to enjoy this delight!

Eat within 3 days
Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

wheat, gluten, sesame

Utensils:

(Hand) blender

Ingredients

Wheat tortillas

Sweet potato

Cooked chickpeas

Beetroot

Garlic

Tahini

Lemon

Red onion

White wine vinegar

White sugar

Spinach

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2720
650
21
3
106
19
19
18
0
192

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Peel the beets and them into small pieces. Place them in a pot, cover them with water and add salt to taste. Bring the water to a boil and let it cook for 10 minutes until tender. Drain the water and set aside.

Peel the sweet potato. Cut it in half lengthwise and then into thin slices. Place it in a pot with plenty of water, add salt to taste and cook it for 6 minutes until tender. Be careful not to overcook them! Drain the water and set aside.

Peel the onion and cut it into thin strips. Place the onion, sugar, vinegar and 1 pinch of salt in a small pot. Bring it to a boil, reduce the heat to a minimum and let it cook for 1 minute. Remove from the heat and set aside.

For the beetroot hummus: drain and wash the chickpeas. Place half of the chickpeas, the beets, the garlic, tahini, the juice of half a lemon and 2 tablespoons of oil in a tall mixing jar. Blend it with a hand blender to a smooth cream. Season to taste and set aside. Chop the spinach and drain the onions well.

Heat the wraps in a frying pan on both sides. If you don't serve them immediately, cover them with a dry and clean cloth. Place the wrap on the kitchen counter and spread the entire inside with the hummus. Add the spinach leaves, the remaining chickpeas, the sweet potato and finish with the onions. Roll up the wrap and serve.