Wraps with bean hummus

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
4 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2 can(s) (à 425 ml) Kidney beans
  • 200 g dried soft apricots
  • 200 g Whole milk yoghurt
  • 4 TSP Curry Powder
  • 6-8 Stem(s) Coriander
  • 1/2 TEASPOON Cumin
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper from the mill
  • 300 g Cucumber
  • 150 g cherry tomatoes
  • 3 Spring onions
  • 1 (approx. 200 g) Roman salad heart
  • 4 Tortilla wraps (à ca. 20 cm Ø)
  • 4 TABLESPOONS Roasted onions
  • 7-10 Tbsp Aluminium foil
  • 8 wooden skewers

Directions

  1. 1

    Drain beans, rinse and drain. Cut the apricots into fine cubes. Finely puree the beans with yoghurt and curry. Wash the coriander, shake dry and chop finely, except for a few leaves for garnishing.

  2. 2

    Stir the apricots and chopped coriander into the beans. Season to taste with cumin, salt and pepper. Set aside covered.

  3. 3

    Clean, wash and dice the cucumber. Wash, drain and halve the tomatoes. Leek onions clean, wash and cut into fine rings. Clean, wash and dry lettuce.

  4. 4

    Remove the flat cakes from the packet and roast them individually in a very hot pan for about 10 seconds on each side. Remove and stack on a flat plate. Cover immediately with foil to prevent them from getting hard.

  5. 5

    Let it cool down.

  6. 6

    Place the flat cakes side by side on a work surface. Place a strip of bean hummus in the middle. Arrange lettuce, tomatoes, onions and cucumber on top. Sprinkle with roasted onions and roll up tightly. Cut the wraps diagonally in half and pin them with wooden skewers.

  7. 7

    Arrange on plates and garnish with remaining coriander.

Nutrition Facts

KCAL
490 kcal
CARBS
72 g
FATS
10 g
PROTEINS
21 g