This quick lunch option contains 3 of your 5-a-day and makes great fuel for exercise. Homemade wraps are easy to make and are much tastier than shop-bought.
Prep:12 mins
Serves 2
For the wraps85g wholemeal self-raising flour, plus extra for dusting1 tsp rapeseed oil160g frozen peas, defrosted1 lemon, ½ juiced, the other ½ cut into wedges (optional)4 tbsp bio yogurt1 large garlic clovehandful mint leaves2 handfuls baby leaf salad1 small red onion, finely sliced2 large ready-cooked beetroots (160g), sliced30g feta, crumbled20g walnuts, chopped
STEP 1For the wraps, tip the flour into a small bowl and roughly rub in the oil. Add 60ml warm water and bring together with your hands to make a soft dough. Cut in half, then roll out each piece on a floured surface as thinly as you can to make a round that will cover the base of a large frying pan. Heat the frying pan, then cook the wraps for about 2 mins each side – there’s no need for extra oil. Take care not to make them crisp as they need to remain pliable.STEP 2For the filling, blitz the peas, lemon juice, 2 tbsp yogurt, garlic and most of the mint using a food processor or hand blender to make a thick purée. Spread over the wraps, then pile on the salad leaves, onion and beetroot. Dollop on the remaining yogurt and scatter over the feta, walnuts and remaining mint. Serve with lemon wedges for squeezing over, if you like.
