Falafel and Feta Wholemeal Wrap with Harissa
Makes 1 serving

INGREDIENTS
1 wrap, about 60 g Wholemeal wrap
80 g Falafel (Chilled, as sold.)
25 g Feta
2 tsp (12 g) Harissa paste
30 g Greek yogurt, 0% fat
50 g Cucumber
20 g Spinach
20 g Red onion
A squeeze Lemon juice

METHOD
1. Warm the falafel in a dry pan for six minutes, turning, then crush each one roughly with a fork so it spreads instead of rolling out of the wrap.
2. Stir the harissa into the yogurt with the lemon.
3. Warm the wrap for twenty seconds. Spread the harissa yogurt over it, lay the spinach down the middle, then the falafel, feta, cucumber and onion. Roll tightly and cut across.

Contains gluten cereals, milk and sesame.
Shop-bought falafel is usually bound with wheat flour and often contains sesame. Check the packet.

RECIPE NOTES
Crushing the falafel is the difference between a wrap and a bag of loose balls.
Feta is 25 g here and easy to add more of. Each extra 10 g adds about 2 g of fat and less than 2 g of protein.

Full recipe: https://www.getfuel8.com/recipes/falafel-feta-harissa-wrap
