Italian Oat Tortilla Wrap with Beetroot Hummus Recipe
A delicious peppery beetroot hummus wrapped in lettuce.
The Italian Oat Tortilla Wrap with Beetroot Hummus, is a delicious peppery beetroot hummus wrapped in lettuce, further wrapped in Italian Oat tortillas, making it a wholesome teatime snack or even a weeknight dinner.
The Italian Oat Tortilla Wrap with Beetroot Hummus can be served with Low Fat Vegetable Dip Recipe with Herbs as a finger food for parties.
Other wrap recipes that you can try are:
- Spicy Vegan Falafel Wrap Recipe
- Vegetarian Wrap with Olives and Cottage Cheese Recipe
- Chatpatta Rajma Wrap Recipe
10 M
45 M
55 M
4 Servings
Ingredients
- 100 grams Lettuce leaves
- 4 Tortillas
- 1 cup Homemade Hummus , (Beetroot ) For Tortilla
- 1 cup Whole Wheat Flour
- 80 grams Instant Oats (Oatmeal) , (Italian)
- 1/4 cup Curd (Dahi / Yogurt) For Beetroot Hummus
- 1 Beetroots , grated
- 1/4 cup Kala Chana (Brown Chickpeas) , soaked overnight and cooked
- 1 teaspoon Whole Black Peppercorns
- 3 cloves Garlic
- 1 tablespoon Sesame seeds (Til seeds)
- 4-5 Basil leaves
- Salt , to taste
- 1 Lemon juice
- 2 teaspoons Extra Virgin Olive Oil
How to make Italian Oat Tortilla Wrap with Beetroot Hummus Recipe
To begin the preparation of Italian Oat Tortilla Wrap with Beetroot Hummus, first make the tortillas.
Combine all the ingredients for the tortillas, add little water at a time and knead to make soft and smooth dough. Allow the dough to rest for about 10 minutes before roll them to make tortillas. Divide the dough into 4 large portions and shape them into balls.
Preheat the iron skillet on medium high heat. Flatten these balls with the palm of your hand.
Take a portion of the dough, toss it on the flour and roll out into thin circles to approximately 8 to 9 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.
Place rolled dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled dough to the other side on the skillet.
After a few seconds turn the flame to high; using tongs take the rolled dough off the skillet and place it directly on the flame. It should balloon into a spherical shape and puff up.
Remove from heat, place it on a flat plate and make the remaining tortillas the similar way.
Continue the same process for the remaining portions of the rolled dough and keep stacking the tortillas one over the other.
Once the tortillas are ready, start preparing the Beetroot Hummus.
To make Beetroot Hummus, cook the chickpeas until soft in a pressure cooker and drain out the excess liquids and keep aside.
Heat oil in a wok, add the grated beetroot and roast in the pan until the beets are softened. Turn off the heat and allow it to cool.
Place the beetroots, chickpeas, garlic, sesame, peppercorns, basil, lemon juice into a blender and pulse to break them down into a smooth mixture.
Drizzle the olive oil little at a time, adding a little water to help blend it easily. This will bring the blended mixture together.
Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus.
Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture into a serving bowl. Keep this aside.
The last step is to put together the wraps.
Place the tortillas on a flat surface, place a few lettuce leaves on the tortillas and spoon the hummus over the leaves towards the center. Roll the tortillas and make a wrap. Cut the wrap into bite size 2-inch size pieces.
The Italian Oat Tortilla Wrap with Beetroot Hummus can be served with Low Fat Vegetable Dip Recipe with Herbs as a finger food for parties.
