Wraps with beetroot hummus and chicken

Name: Wraps with beetroot hummus and chicken
Prep time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 tbsp pine nuts; clarified butter; 150 g boiled beets; 1 handful baby spinach; ½ avocados; 1 chicken breasts; 2 tsp olive oil; 2 wheat tortillas; 1 tin chickpeas; 2 tsp lemon juice; 1 tsp salt; a little pepper; salt and pepper to taste

Total: 40 min. | Active: 40 min.

806 Likes

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.

Claudia - stylingqueen

Ingredients

for 2 pieces

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

Wraps
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

How it's done

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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