That pink hommus is such insta-porn, but I honestly just had some baby beets that needed eating quickly. And if I’m honest, I don’t find beetroot to be the absolute top of the “delicious food scale” with all of their sometimes burny earthiness. I very much enjoy the pickled and tinned stuff on a burger etc, but on their own I can think of better foods. So I blended with some hummus and used as an awesome addition to these wraps. The wraps contain pre-made satay tofu, cut into strips and fried up, as well as fresh veg and baked sweet potato. It all worked together so well, in a simple and delicious wrap that I’m actually getting hungry writing this. I’m actually going to break and make breakfast!
I’ve been working two jobs at the moment, bringing up my total week’s hours to that of a normal full-time worker. On Wednesday and Thursday, I work at one Centre where I have a three month contract. On the Mon-Tues-Fri I work at another one, providing some temporary relief while they find someone full time. I’m excited to get paid because it’s been so long since I had proper money coming in that it will be like a lottery! If you’re new to following me, I’ve been a perpetually unemployed person trying to find a job in a below-average economy. I’m also super shy, and not confident at all, which doesn’t help. I’ve actually applied to work on a full time basis at the job I’m working at Mon-Tues-Fri, with the hopes of then leaving the Wed-Thurs job. Messy and I feel guilty, but also it makes more sense, financially, to be working full time and not just the two days. We’ll see what happens, but don’t get your hopes up!
Now back to the wraps. I want to make more of these, and then I could take the wrap, heat on the toaster machine. Bring the cold veg/tofu etc and place in said wrap, add the hummus and BAM work lunch of champions. It would work really well. You could bulk it up with spinach or a grain or whatever.
- Fresh cucumber
- Fresh carrot
- Satay tofu, fried in satay sauce
- Sweet potato
- Red onion
- 5 small beetroots
- ½ cup hummus
- 4 wraps
- Cut the cucumber, carrot, sweet potato and red onion into strips.
- Bake the potato and red onion together for 20 minutes at 200*C, until soft.
- In a small blender, combine the beet and hummus.
- Heat the wraps slightly, then smear on the hummus, add the satay tofu, carrot, cucumber, red onion and sweet potato. Wrap and serve.