For the wraps
- 85g wholemeal self-raising flour, plus extra for dusting
- 1 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 160g frozen peas, defrosted
- 1 lemon, ½ juiced, the other ½ cut into wedges (optional)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp bio yogurt
- 1 large garlic clove
- handful mint leaves
- 2 handfuls baby leaf salad
- 1 small red onion, finely sliced
- 2 large ready-cooked beetroots (160g), sliced
- 30g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 20g walnuts, chopped
For 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.
For 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.
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