
Ingredients:
- 100g Caramelised onion hummus
- Seeded tortilla wrap
- 7 baby plum tomatoes, halved
- 25g Chestnut mushrooms, sliced
- 1 Garlic clove, finely chopped
- 1 Small red chilli, finely chopped
- Fresh basil
Method:
- Place tortilla on a baking tray and into a preheated oven at 170c for a couple of minutes
- Use this as a chance to do any chopping you might not have already done
- Remove it from the oven and keep on the tray
- Spread the hummus across the base
- Add on the tomatoes, mushrooms, garlic and ginger
- Return to the oven for about eight minutes
- Remove and top with fresh basil leaves
Eating And Storage Tips
Using the ingredients I did, the hummus was from Aldi, sees this recipe coming in at 420 calories. Perfect for a large lunch or a smaller dinner and to make it more nutritional and balanced you can always add a side salad to this as well.
Because you are putting this on a tortilla base you want to avoid putting too many ‘wet’ toppings on. If you want to do things like bell pepper slices or beetroot slices, which would work fantastically, I would suggest roasting them a little or popping them in the airfryer for a while to reduce that moisture content.
I use fresh garlic and chilli here but you could add dried versions into the hummus before spreading it across the base or by choosing a different type of hummus (or making your own).
If you were having a few people around and wanted food ready to go for a snack you could make these up in advance and cover them on the side. I wouldn’t suggest making this up for lunch or something the following day and would instead just suggest making a fresh wrap up for that.