Lactose-free Wraps

Ingredients

• 2 beetroot bulbs (75 g each)
• 5 tbsp olive oil
• 1 Garlic clove
• 275 g canned chickpeas (drained weight)
• 1 handful arugula (10 g)
• 1 tbsp Tahini (15 g)
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 4 whole‑grain tortilla sheets
• 200 g cooked beef roast (thinly sliced)

Instructions

1. 1.

   Clean, peel, and cube the beetroot; place in a baking dish and mix with 1 tbsp olive oil. Roast at 180 °C for about 30 minutes.

2. 2.

   Meanwhile, peel and finely dice the garlic, drain the chickpeas, and rinse the arugula until dry.

3. 3.

   Blend the roasted beetroot with garlic, chickpeas, tahini, remaining olive oil, lemon juice, salt, and pepper using a stick blender until smooth.

4. 4.

   Spread the hummus onto each tortilla, top with arugula and roast beef slices, roll up tightly, secure with a string, and place in a lunchbox or wrap in parchment paper. Cut in half before serving if desired.