International Cuisine

Vibrant Beetroot Hummus Wraps with Italian Oat Tortillas

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Italian Oat Tortilla Wrap with Beetroot Hummus

The Italian Oat Tortilla Wrap with Beetroot Hummus is an irresistible fusion of vibrant beetroot hummus and crunchy lettuce, all wrapped up in homemade Italian oat tortillas. This wholesome and satisfying dish can double as a delightful teatime snack or a quick and nutritious weeknight dinner. Its unique combination of earthy flavors and creamy textures makes it perfect for any occasion, from casual family meals to fancy party platters.


Ingredients

For the Wrap

Ingredient Quantity Notes
Lettuce leaves 100 grams Fresh and crisp
Tortillas 4 Homemade or store-bought
Homemade Beetroot Hummus 1 cup Recipe below

For Italian Oat Tortillas

Ingredient Quantity Notes
Whole Wheat Flour 1 cup Adds a nutty flavor
Instant Oats (Oatmeal) 80 grams Provides Italian essence
Curd (Dahi/Yogurt) 1/4 cup Ensures soft tortillas

For Beetroot Hummus

Ingredient Quantity Notes
Beetroots 1, grated Fresh and vibrant
Kala Chana (Brown Chickpeas) 1/4 cup Soaked overnight, cooked
Whole Black Peppercorns 1 teaspoon For a spicy kick
Garlic 3 cloves Aromatic base
Sesame seeds (Til seeds) 1 tablespoon Adds a nutty richness
Basil leaves 4-5 Fresh, for Italian flavor
Salt To taste Enhances the flavors
Lemon juice 1 Adds tanginess
Extra Virgin Olive Oil 2 teaspoons For blending and richness

Preparation Time

Step Time (minutes)
Prep Time 10
Cook Time 45
Total Time 55

Instructions

Step 1: Making the Italian Oat Tortillas

  1. Prepare the Dough:
    In a large mixing bowl, combine whole wheat flour, instant oats, and curd. Gradually add water while kneading to form a soft, smooth dough. Cover and let the dough rest for 10 minutes.

  2. Shape the Tortillas:
    Divide the dough into 4 equal portions and shape each into a ball. Flatten each ball using the palm of your hand.

  3. Roll the Tortillas:
    Lightly dust the rolling surface with flour. Roll each dough ball into a thin circle, approximately 8-9 inches in diameter. Toss the dough in dry flour occasionally to prevent sticking.

  4. Cook the Tortillas:
    Heat an iron skillet over medium-high heat. Place one rolled tortilla on the skillet, and within seconds, small air pockets will form. Flip the tortilla and cook the other side. For a fluffy finish, use tongs to place the tortilla directly over a high flame until it puffs up.

  5. Cool and Stack:
    Remove the tortilla from the heat and place it on a flat plate. Repeat the process for the remaining dough, stacking the tortillas on top of each other.


Step 2: Preparing the Beetroot Hummus

  1. Cook the Chickpeas:
    Pressure cook the soaked kala chana until soft. Drain the excess liquid and set aside.

  2. Sauté the Beets:
    Heat 1 teaspoon of olive oil in a wok. Add grated beetroot and sauté until softened. Remove from heat and let it cool.

  3. Blend the Ingredients:
    In a blender, combine the cooked beetroot, chickpeas, garlic, sesame seeds, black peppercorns, basil leaves, lemon juice, and salt. Blend into a smooth mixture, gradually adding the remaining olive oil and a little water for the desired consistency.

  4. Adjust and Serve:
    Once the hummus is creamy and smooth, transfer it to a serving bowl. Adjust seasoning if necessary.


Step 3: Assembling the Wraps

  1. Prepare the Wraps:
    Lay a tortilla on a flat surface. Place fresh lettuce leaves over the tortilla, ensuring they cover the center.

  2. Add the Hummus:
    Spoon a generous amount of beetroot hummus onto the lettuce. Spread it evenly for consistent flavor.

  3. Roll and Slice:
    Roll the tortilla tightly, encasing the filling. Slice the wrap into bite-sized pieces (about 2 inches each) for easy serving.


Allergen Information

  • Contains: Gluten (from wheat flour), Sesame (from seeds), and Dairy (from curd).
  • Free From: Nuts, Soy, and Eggs.
  • Potential Cross-Contamination: If using store-bought tortillas or hummus, ensure they are certified allergen-free.

Dietary Preferences

  • Vegetarian: This recipe is fully vegetarian, incorporating plant-based ingredients.
  • Vegan Adaptation: Replace curd with vegan yogurt and ensure the hummus is made without dairy additives.
  • Low-Fat Option: Use low-fat yogurt and reduce olive oil quantities.
  • High-Protein: Add more chickpeas or a protein-rich side to boost nutritional value.

Cooking Tips

  1. Customizing the Wraps: Add thinly sliced vegetables like cucumbers, bell peppers, or carrots for extra crunch and flavor.
  2. Hummus Consistency: Drizzle olive oil and water gradually during blending to avoid runny hummus.
  3. Storing Tortillas: Wrap cooked tortillas in a damp cloth to keep them soft until assembly.
  4. Meal Prep: Prepare the tortillas and hummus ahead of time for quick assembly during busy schedules.

Conclusion

The Italian Oat Tortilla Wrap with Beetroot Hummus is a delightful recipe that combines nutrition, taste, and visual appeal. The homemade oat tortillas provide a wholesome base, while the vibrant beetroot hummus adds an earthy sweetness and creamy texture. Whether served as finger food for parties or a healthy snack, this dish is sure to impress. Pair it with a refreshing dip like a Low-Fat Vegetable Dip with Herbs for a complete, guilt-free indulgence.

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