recipes
Gluten-free and vegetarian sweet chilli Mexican wraps
Serves: 2
Ingredients
For the hummus
- 1 tin chickpeas, rinsed and drained
- 3 tbsp extra virgin olive oil (Borges)
- 1 clove garlic, chopped
- Juice ½ lemon
- 3 tbsp natural yogurt (Benna)
- 1 tbsp tahinni paste
- 1 tsp ground cumin
For the filling
- 2 x Gluten-free wraps (Dr. Schar)
- 2 tomatoes, diced
- ½ red onion, finely diced
- 2 tbsp sweet corn
- 2 tbsp kidney beans
- 2 tbsp sliced black olives
- 2 tbsp sweet chilli sauce
- Juice of ½ lime
- Few salad leaves
Method
Start this recipe by making the hummus. Just blend all the ingredients together in a liquidizer until smooth. Next, prepare the filling by mixing all the ingredients together in a bowl (except the salad leaves) When you are ready, lay 2 gluten-free wraps onto a clean work surface. Spread liberally with the prepared hummus, and lay over a few salad leaves. Spoon over the filling mixture evenly. Wrap up tightly, tucking in the ends and cut in half. Serve with a crispy salad.
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