Summer wraps with bean-apricot hummus

Name: Summer wraps with bean-apricot hummus
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) Kidney beans; 100 g dried soft apricots; 200 g Whole milk yoghurt; 4 TSP Curry; 6-8 Stem(s) Coriander; 7-10 Tbsp cumin, salt, pepper; 1⁄2 Cucumber; 150 g cherry tomatoes; 3 Spring onions; 1 (approx. 200 g) Mini Romaine lettuce; 4 (approx. 160 g) Tortilla shop; 4 TABLESPOONS Roasted onions; 7-10 Tbsp Aluminium foil; 8 wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

The homemade bean hummus really pimp the wraps! So roll yourself one - or two - or three.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) Kidney beans
100 g dried soft apricots
200 g Whole milk yoghurt
4 TSP Curry
6-8 Stem(s) Coriander
7-10 Tbsp cumin, salt, pepper
1⁄2 Cucumber
150 g cherry tomatoes
3 Spring onions
1 (approx. 200 g) Mini Romaine lettuce
4 (approx. 160 g) Tortilla shop
4 TABLESPOONS Roasted onions
7-10 Tbsp Aluminium foil
8 wooden skewers

Directions

1
Drain beans, rinse and drain. Finely dice the apricots. Finely puree the beans, yoghurt and curry with a hand blender. Wash coriander, shake dry, pluck off leaves and chop.
2
Stir the apricots and coriander into the bean purée. Season to taste with 1⁄2 TL cumin, salt and pepper. Cover and put in a cool place.
3
Wash and chop the cucumber. Wash and halve the tomatoes. Clean and wash spring onions and cut into fine rings. Clean, wash and dry lettuce. Roast the flat cakes one after the other in a very hot pan for about 10 seconds on each side.
4
Remove and stack on a plate. Cover them immediately with foil to prevent them from hardening. Let them cool down.
5
Place the flat cakes side by side on a work surface. Spread a strip of bean hummus in the middle. Arrange lettuce, tomatoes, onions and cucumber on top. Sprinkle with fried onions and roll up firmly.
6
Cut the wraps diagonally in half, pin them with wooden skewers and serve. Possibly add some hummus.