Hummus and Roasted Vegetable Wholemeal Wrap

Make hummus and roasted vegetable wholemeal wrap, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
1 wrap, about 60 g Wholemeal wrap
50 g Hummus (A generous spread. Hummus is 17% fat, and at 50 g it is a bigger share of the fat than the oil. Shop-bought. Reduced-fat versions are nearer 200 kcal.)
80 g Courgette
80 g Red pepper
40 g Red onion
1 tsp (5 g) Olive oil
30 g Spinach
A squeeze Lemon juice
1 tbsp (10 g) Pumpkin seeds
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 220°C. Cut the courgette into rounds, the pepper into strips and the onion into wedges, toss them with the oil and salt, and spread them in one layer on a tray.
2. Roast for twenty-five minutes, turning once, until the edges have charred. Let them cool a little.
3. Warm the wrap. Spread the hummus over it, lay on the spinach, then the vegetables, squeeze over lemon and scatter the seeds. Roll tightly and cut across.

Contains gluten cereals and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/hummus-roasted-vegetable-wrap

AI-generated images illustrating the recipe.

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