Wraps with beetroot hummus and chicken

Total time: 40m
Preparation Time: 40m

For 2 piece


Claudia - stylingqueen

Nutritional Information

Contains 577 Kcal, 35g Protein, 51g Carbohydrates, 26g Fat


  • Beetroot hummus
  • 150 g boiled beets, cut into pieces
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1 tin chickpeas (approx. 400 g), rinsed with cold water, drained
  • 0.5 tsp salt
  • a little pepper
  • Wraps
  • 1 chicken breasts
  • 0.5 tsp salt
  • a little pepper
  • 0.5 avocado, sliced
  • 2 wheat tortillas
  • clarified butter for frying
  • 1 tbsp pine nuts
  • 1 handful baby spinach
  • salt and pepper to taste

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  • Beetroot hummus

    Puree the beetroot, chickpeas, oil and lemon juice in a blender, season the hummus.
  • Wraps

    Season the chicken breasts, fry in the hot butter for approx. 4 mins. on each side, cut into pieces. Lay out the tortillas, arrange half of the hummus, spinach, avocado, chicken and pine nuts on top, season. Roll up into wraps, wrap in baking parchment, refrigerate. Cut the wraps in half prior to serving.

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