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 wholemeal pita breads or pockets, small (50g 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 180°C/fan 160°C/gas 4.
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 frypan 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
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