Veggie Pita Wraps
PREP 5 MIN•COOK 5 MIN
A 10-minute dinner for those nights when you really can’t be bothered! A final drizzle of tahini takes this wrap from easy to amazing.
DF
GF
NS
NF
V
Number of servings
2
1⁄8 cup (30g) hulled tahini
salt & pepper, to taste
2 large eggs
2 wholewheat pita breads or pockets, small (2 oz ea) (or gluten free)
1⁄3 cup (80g) hummus
1⁄2 continental cucumber sliced
1⁄2 carrot (medium) diagonally sliced
1⁄2 medium tomato cut in wedges
1⁄4 cup (25g) alfalfa sprouts
Preheat oven to 355°F/fan-forced 325°F.
Whisk tahini with enough boiling water to make a sauce, season with salt and pepper and set aside.
At the same time heat a non-stick skillet over medium heat and fry eggs for a few minutes until cooked to your liking.
Warm pita in oven (or toaster or sandwich press) for a few minutes.
To assemble, spread hummus in an even layer over warm pita, add eggs and vegetables and drizzle over blended tahini. Top with alfalfa, season and serve.
Energy (kJ)
1777 kJ / 424 cals
Protein
19.2 g
Fat
23.8 g
Sat. Fat
4.2 g
Carbs
30.2 g
Sugar
6.5 g
Fiber
7 g
UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.