Greek beet wraps
( MAKES 8 )
Prepare up to 8 hours in advance. Keep chilled.
- Combine the tomato and feta in a bowl. Season.
- Cut the cucumber into thin batons. Thinly slice the mint leaves.
- Warm the wraps quickly in the microwave. Spread evenly with the hummus.
- Make a row of the tomato mixture, cucumber and mint across the centre of each wrap and pepper to taste. Fold the base over the filling and roll up firmly. Wrap each in cling wrap and chill for at least 30 minutes. Trim the ends neatly then cut each in half. Cut each piece in half again on the diagonal.
See more of Jan's special wrap recipes