Hummus and Roasted Vegetable Wholemeal Wrap
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Protein is 15 g, which is low for a lunch on this site. Add 60 g of tinned chickpeas to the tray for the last ten minutes and it rises by about 4 g.
Roast a whole tray of vegetables and this is three lunches. They are as good cold.

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