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Beetroot wraps with beetroot crisps, whipped feta, avocado and cannellini beans

Beetroot wraps with beetroot crisps, whipped feta, avocado and cannellini beans

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A fresh spin on classic flavours – the wraps are gluten free, too! 

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  • 2 raw beetroots, sliced, plus 1 (70g) grated for the dough
  • 1 tbsp olive oil
  • 300g buckwheat flour, for the dough
  • 1 tsp xanthan gum, for the dough
  • 100g greek yoghurt, plus 250g for the dough
  • 200g feta
  • 1 lemon, zest & juice
  • 2 avocados, cut into slices
  • 300g cannellini beans
  • 100g watercress


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.

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