If you’re stuck for lunch ideas, you’ll love this amazing, filling and yummy sandwich alternative!
I used to be a strict sandwich (often pita bread with chicken) and fruit person…and wonder why I was so hungry within an hour of eating!
The problem with lunches is so many of us end up relying on whatever we can grab from either the work canteen or a service station, if we are out and about. And of course these places are always laden with sugar-laden chocolate bars, crisps and even snacks like granola bars, masquerading themselves as ‘healthy’.
It’s not easy to ignore them if we’re stressed, rushed, if they’re on offer (they usually are) or we tell ourselves we need something quick and this is all there was. And we don’t feel any better for it, yet don’t always learn!
So I hope these amazing wraps change things for you, as they certainly have for me. I like to experiment with different fillings, today’s recipe is by far my favourite combination.
I can’t take all the credit in this case however, as it was first introduced to it in Jersey by the best street food stall I’ve ever experienced! So thank you Gemma 😉
My husband and I have also had these wraps for dinner as they’re so fast and filling, perfect if you need something quick (far quicker than it takes to order a takeaway…)
I hope you enjoy them as much as we do and please let me know what filling combinations you come up with! x
- 1 medium organic sweet potato cut into strips
- 2 tsps organic coconut oil
- Pink Himalayan sea salt & black pepper to taste
- 1 serving of PT Gen's 5 minute Hummus http://ptgen.co.uk/five-minute-dairy-free-hummus/
- Handful organic rocket
- 1 large organic carrot, julienne pealed
- 1 organic yellow pepper, sliced
- 1 large organic avocado, sliced
- Small handful organic sundried tomatoes, chopped
- 4 nori seeweed wraps
- Preheat oven to 220
- Arrange the sweet potato strips on a parchment-lined baking tray and coat evenly with the coconut oil, salt and pepper
- Transfer to the oven and bake until soft (usually 15-20mins)
- Meanwhile, prepare the other veg and make the hummus if you haven't already got some on the go
- Remove the sweet potato from the oven and leave to cool
- Place a nori wrapper shiny side face-down on a large chopping board with it's stripe pattern horizontal
- Spread 1-2 tps hummus over it evenly and sprinkle with some of the rocket
- Arrange a small handful of the carrot slices at the bottom of the nori.
- Place some of the sweet potato strips, pepper and avocado on top of the carrot.
- Place a few sundried tomatoes on top of the other vegetables, keeping everything as close as possible.
- Carefully roll the bottom edge of the nori towards the top, keeping it as tight as possible
- Slice the rolled up nori in half with a sharp knife
- Repeat until you have used up all your ingredients.
- Make sure you don't overdo it with the hummus to avoid the nori going soggy!
- Experiment with different veg fillings if you wish