Wholemeal wraps with minty pea hummus & beetroot

You only need to mix flour, oil and water to make your own wraps – shop-bought ones often contain preservatives and emulsifiers. These are great fuel for exercise.

SERVES 2 PREP 12 mins COOK 4 mins EASY V For the wraps

85g self-raising wholemeal flour, plus extra for dusting

1 tsp rapeseed oil

For the filling

160g frozen peas, defrosted 1 lemon, 1/2 juiced, the other 1/2 cut into wedges (optional) 4 tbsp bio yogurt

1 large garlic clove handful mint leaves

2 handfuls baby leaf salad

1 small red onion, finely sliced 2 large ready-cooked beetroots (160g), sliced

30g feta, crumbled

20g walnuts, chopped

1 For the wraps, tip the flour into a small bowl and roughly rub in the oil. Add 60ml warm water and bring together with your hands to make a soft dough. Cut in half, then roll out each piece on a floured surface as thinly as you can to make a round that will cover the base of a large frying pan. Heat the frying pan, then cook the wraps for about 2 mins each side – there's no need for extra oil. Take care not to make them crisp as they need to remain pliable. 2 For the filling, blitz the peas, lemon juice, 2 tbsp yogurt, garlic and most of the mint using a food processor or hand blender to make a thick purée. Spread over the wraps, then pile on the salad leaves, onion and beetroot. Dollop on the remaining yogurt and scatter over the feta, walnuts and remaining mint. Serve with lemon wedges for squeezing over, if you like.

GOOD TO KNOW healthy • low cal • calcium • folate • fibre • vit c • 3 of 5-a-day

PER SERVING 464 kcals • fat 15g • saturates 5g • carbs 57g • sugars 20g • fibre 10g • protein 20g • salt 1.1g