Ingredients

Sauce:
2 tbsp of hummus (or fresh chickpeas)
1 avocado
10 basil leaves
1 tsp of rock salt
1 tsp of cracked pepper
1 tsp of chilli flakes
Juice of 1 lemon
4 crushed garlic cloves

Wrap:
Gluten free wholemeal wraps
¼ cup of cherry tomato’s
¼ cup sliced yellow capsicum (or any colour you have)
¼ sliced Beetroot
Handful of broccoli sprouts
Handful of coriander
1 cup of quinoa and/or brown rice
Half sliced cucumber
1 cup of shredded cabbage, kale and carrot (optional to buy coleslaw pre-packaged)
2 pickles
½ cup of basil

Method

1. Cook quinoa and or brown rice bringing a pot to boil and simmer for 15 minutes. (I used a microwave packet which comes in handy when short for time).
2. Blend hummus, avocado, basil leaves, salt, pepper, chill, lemon juice and garlic together in a high-speed blender until smooth and creamy. Adjust seasonings to taste.
3. Set a wrap down and spread the sauce onto the base. Add tomatoes, capsicum, beetroot, quinoa/rice, cucumber, cabbage, kale, carrot and pickles.
4. Sprinkle broccoli sprouts, coriander and basil on top. Add pepper, sesame seeds and any other spices to taste.
5. Wrap up and enjoy!

Serves 2