Wraps with beetroot hummus and chicken

Wraps with beetroot hummus and chicken

Total: 40 min. | Active: 40 min.
Nutritional value / piece: 577 kcal
, Fat: 26 g
, Carbohydrate: 51 g
, Protein: 35 g

As you can put almost anything in a wrap, I'm always coming up with new ideas. These particular wraps not only promise a mouth-watering combination of flavours, but they also look incredibly appetizing thanks to the beetroot hummus. I transport them wrapped in baking parchment and cut them in half just before eating so that they stay nice and juicy.


2 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Beetroot hummus

150 g boiled beets, cut into pieces
1 tin chickpeas (approx. 400 g), rinsed with cold water, drained
2 tsp olive oil
2 tsp lemon juice
½ tsp salt
a little pepper


1 chicken breast
½ tsp salt
a little pepper
clarified butter for frying
2 wheat tortillas
1 handful baby spinach
½ avocado, sliced
1 tbsp pine nuts
salt and pepper to taste
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How it's done

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Beetroot hummus

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


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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