rainbow wraps

makes 6

Helloooo – look I know this isn’t the flashest recipe I’ve ever posted, but it doesn’t mean they don’t taste bloody good – rainbow wraps loaded with sweet, earthy beetroot huumus, crunchy carrot and red cabbage, creamy avocado, peppery greens, roast or poached chicken and salty, nubbly tamari-roasted pumpkin and sunflower seeds. The combination together is healthy, tasty and packed with flavour and texture – perfect as a work or school lunch.

Right then, I mustn’t linger as I have a Cuisine shoot today, but returned on Sunday from two nights with Will and Pog in Melbourne. God it was so good to see them! I had such a happy time, eating, drinking, exploring and chatting – so chilled and relaxing. The weather was perfect (no cyclones or energy-sucking humidity…), I got to meet and have dinner with Will’s mum and dad which was fabulous, and the guys were in brilliant form. I will do a separate wee post with a bit more of the low-down and a couple of restaurant recommendations over the weekend, but suffice to say I returned feeling both rejuvenated and inspired from hanging out with people I love, and just a bit melancholy as it happens so rarely! Now, stuff to do – kitchen here I come…

1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1 teaspoon tamari or soy sauce
½ teaspoon olive oil
200grams beetroot hummus (I used Lisa’s brand)
¼ small red cabbage, shredded
1 large carrot, grated
2 cups micro greens, rocket or spinach leaves
1 large zucchini, grated
300 grams shredded cooked chicken
1/3 cup good quality mayonnaise
1 large or 2 small avocados, halved and sliced
sea salt and freshly ground black pepper
6 large wraps (I used wholgrain)

Line an oven tray with baking paper and pre heat oven to 180˚C . Put seeds in the tray, drizzle with tamari and olive oil and mix together with your hands then spread out flat. Bake 7-8 minutes until golden then set aside to cool. Smear a tablespoon of beetroot hummus across the base of a wrap then top with 1/3 cup each cabbage, carrot, micro greens, zucchini, 1/3 cup chicken, and a tablespoon of mayo. Top with slices of avocado and season well with salt and pepper. Sprinkle over a tablespoon of seeds and roll up firmly from the base. Repeat with remaining wraps before cutting in half to serve.

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