Easy Lunch Wrap with Sweet Potato, Hummus and Egg
A quick and healthy lunch on the run, with sweet potatoes and fresh herb salad, boiled egg, avocado and tahini sauce.
Servings: 2
Ingredients
- 1 sweet potato cubed, roasted
- 1 small bunch parsley roughly chopped
- 1 small bunch dill roughly chopped
- 1/2 pomegranate seeds only
- 1 free-range egg boiled softly and cut into halves
- 2 tbsp hummus
- 1 ripe avocado peeled and cut into slices
- 1 tangerine peeled and cut into slices
- 1/4 cup lightly toasted almonds crushed
- 1/2 tsp sumac
- 1/2 tsp cumin
- 1 tbsp fresh lemon juice
- 2 tsp tahini
- A pinch sea salt
- Freshly ground black pepper
- 2 gluten-free or whole wheat tortilla
Instructions
- In a medium bowl add the sweet potato, parsley, dill, pomegranate seeds, tangerine, almonds, sumac, cumin, salt, pepper, lemon juice and tahini, and toss to combine.
- Spread one tablespoon hummus on a tortilla, add half of the salad, top with avocado slices and half boiled egg, wrap tightly and pack in foil to go.
- Repeat the same with the other tortilla.
Notes
