Chicken Wrap with Beetroot Hummus, dairy-free

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
• 40 g Iceberg lettuce
• 20 g Coconut yogurt, unsweetened
• 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 the cocktail tomatoes. Finally, top with lettuce and coconut yogurt and wrap the tortilla.