Beetroot wraps with beetroot crisps, whipped feta, avocado and cannellini beans
By OcadoLife
Published on 07 December 2021
A fresh spin on classic flavours – the wraps are gluten free, too! Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 2 raw beetroots, sliced, plus 1 (70g) grated for the dough
- 100 g of greek yoghurt, plus 250g for the dough
- 300 g of cannellini beans
- 1 tsp of xanthan gum, for the dough
- 300 g of buckwheat flour, for the dough
- 200 g of feta
- 1 tbsp of olive oil
- 1 lemon, zest & juice
- 2 avocados, cut into slices
- 100 g of watercress
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7. Place the beetroot slices onto a non-stick baking tray, drizzle over olive oil, season and stir to coat. Spread out the beetroot evenly and cook in the oven for 20 mins. Remove and set aside.Step 2
For the wraps, put the grated beetroot into a large bowl along with the other dough ingredients. Add seasoning and combine to form a dough.Step 3
Cut the dough into four pieces. On a floured surface, roll each one into a thin wrap.Step 4
Bring a dry, non-stick frying pan to a high heat and add one wrap at a time to the pan, cooking for 1½ mins each side. Repeat with the other three wraps.Step 5
Using a hand blender or mixer, whizz together the feta, yoghurt, lemon zest and juice, and seasoning.Step 6
Place a wrap on each plate and pile on the avocado, watercress, whipped feta, beetroot crisps and cannellini beans. Drizzle with a little extra olive oil and serve.