Muhammara Wrap

🛒 Ingredients

• Whole Wheat Tortilla 60 g · 180 kcal
• Roasted Red Peppers (jarred, drained) 50 g · 14 kcal
• Walnuts 15 g · 98 kcal
• Whole Wheat Breadcrumbs 5 g · 19 kcal
• Pomegranate Molasses 5 g · 15 kcal
• Extra Virgin Olive Oil 7 g · 63 kcal
• Lemon Juice 3 g · 1 kcal
• Garlic Clove 2 g · 3 kcal
• Ground Cumin 1 g · 2 kcal
• Cucumber (fresh, sliced) 30 g · 4 kcal
• Lettuce (shredded) 10 g · 1 kcal
• Tomato (fresh, sliced) 30 g · 5 kcal
• Fresh Parsley (chopped) 5 g · 2 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (390°F) or use jarred roasted red peppers. If roasting, place red peppers on a baking sheet and roast for 20-25 minutes until skins are charred and soft, then cool and peel.
2. In a food processor, combine the roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, lemon juice, garlic, and ground cumin. Process until smooth or to your desired consistency, then season with salt to taste.
3. Lay the whole wheat tortilla flat on a clean surface. Spread a generous layer of Muhammara evenly over the tortilla, leaving a small border around the edges.
4. Arrange the sliced cucumber, shredded lettuce, sliced tomato, and chopped fresh parsley in a line down the center of the tortilla, over the Muhammara.
5. Fold in the sides of the tortilla over the filling, then starting from one end, tightly roll the tortilla into a wrap. Serve immediately or pack for later.