Chicken wrap with beetroot hummus

Ingredients

• 80 g Chicken breast, boned, skinned
• 40 g Quinoa
• 20 g Bulgur
• 40 g Beetroot, Boiled Without Salt
• 30 g Chickpeas, canned
• 4 pcs Cherry tomatoes
• 5 pcs Mini mozzarella
• 40 g Iceberg lettuce
• 20 g Nature yogurt, low fat
• 1 pcs Whole-wheat tortilla

Method

1. Cut the chicken breast fillets into smaller pieces and season with salt and pepper.
2. Fry in a pan with a little oil until white.
3. Cook the bulgur and quinoa together with a little salt until tender.
4. Mix the cooked beetroot with the tinned chickpeas, season with salt and pepper. Heat the tortilla in the pan in which the meat was prepared.
5. Brush with the beetroot hummus, add the bulgur-quinoa mix, chicken breast and mozzerella balls cut in half, cocktail tomatoes. Finally, top with lettuce and yogurt and wrap the tortilla.