Baked kalamata hummus wrap
with a salad of cabbage, sun-dried tomatoes, onions and more
The olive hummus will cause and explosion of flavour and is accompanied by rice noodles and vegetables seasoned with an oriental dressing.
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Nice and quick!
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Vegan
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten, sesame
Utensils:
(Hand) blender
Parchment paper
Ingredients
White cabbage
Red onion
Carrot
Sun-dried tomatoes
Hummus dressing
Cooked chickpeas
Kalamata olives
Wheat wraps
Oriental salad dressing
Mix of seeds
Mix of green leaves
Rice noodles
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3368
805
39
5
102
18
17
21
0
1186
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees. Boil 1 cup of water and soak the sun-dried tomatoes for 5 minutes. Bring plenty of water to a boil in a pot and add salt to taste. Cook the noodles for approx. 4 minutes. Drain and let them cool down with tap water. Drizzle them with some oil and set aside.
2.
For the hummus: drain the chickpeas while reserving the water. Place the chickpeas in a tall mixing jar. Add 1/4 cup of the chickpea water together with the hummus dressing and the olives without their pits. Blend it with a hand blender to a smooth paste. Set aside.
3.
Cover a baking tray with parchment paper. Place the wraps on top and spread them with all the hummus. Sprinkle with the mix of seeds. Bake in the oven for approx. 10-12 minutes. Turn off the oven and set aside.
4.
Wash the vegetables. Chop the lettuce. Cut the cabbage, onion and sun-dried tomatoes into thin strips. Grate the carrot. Mix all ingredients in a bowl and add the oriental dressing. Season to taste. Add the rice noodles and mix it well.
5.