This is my favourite lunch at the moment and has been inspired by a delicious wrap that I had from M&S recently. Obviously you can play around with the recipe to suit your tastes. This wrap is high in protein, which will help keep you going until dinner and is also packed with veggies, helping you to increase your veggie intake.
The ingredients in this lunch do not perish quickly, and therefore, you can make a batch for the week ahead. Store in the fridge for no more than a week.
Ingredients (makes 5 servings):
Main wrap ingredients
- 5 large gluten-free wraps
- 1/2 red cabbage, shredded
- 2 carrots, grated
- 5-10 cucumber sticks
- 10 falafel balls
- Spinach to top up wrap if desired
For the beetroot raita
- 1 small beetroot, cooked (roasted or boiled)
- 1 cup of greek yoghurt
- 2 tbsp flaked almond
- 2 tbsb pine nuts
- pinch of fresh ground black pepper to taste
Other great wrap veggies include: tomatoes, peppers, avocado, red onion, and spring onion.
You could also swap the falafel for a delicious salmon burger or similar.
Method
To make the raita blend the beetroot, yoghurt, pine nuts, flaked almonds and black pepper in a food processor until mostly smooth. More or less yoghurt can be used to adjust the viscosity the raita.
To each large wrap add 2 falafel balls sliced through and 1-2 cucumber sticks. Evenly distribute the cabbage, carrot and additional spinach between the 5 wraps. Finally, evenly disribute the raita also. Ensure you do not over fill the wraps as this will cause them to split. Fold the two ends, roll up and cut in half.
Enjoy and let me know your favourite combos!