Houmous & Veggie Salad Wraps


For the Houmous:

400g can chickpeas, drained and rinsed

1 fat garlic clove, crushed

2 tbsp good quality olive oil

3 tbsp tahini

Juice of 1 lemon (about 3 tbsp)



For the Wraps:

5 large white Dina Paninette®

2 large carrots, peeled and coarsely grated

1 red or yellow pepper, deseeded and thinly sliced

1/2 cucumber, sliced into long thin batons

1 large tomato, halved and thinly sliced

80g baby leaf salad

Squeeze of lemon juice

Made With

Dina Foods Paninette®

Ready In: 40 Mins  |  Servings: 5 Wraps

These filling veggie wraps, with a layer of tasty home-made houmous and lots of fresh crunchy salad veg are perfect for picnics, packed lunches or on-the-go snacks.



To make the houmous, place the chickpeas, garlic and olive oil in a blender or food processor and pulse until the chickpeas are finely chopped, scraping down the sides of the blender or food processor bowl 2-3 times.


Add the tahini, lemon juice and 3-4 tbsp water and process for a few minutes until you have a fairly smooth houmous. Add a little more water if the houmous is too thick and process for a further few seconds. Season to taste with salt and add a squeeze more lemon juice, if liked.


To fill the wraps, spread about 2 tbsp of the houmous on one Paninette®, leaving a 3cm border all around. Scatter over one fifth of grated carrot and the salad leaves. Pile one fifth of the pepper, cucumber and tomato along the centre of the wrap. Sprinkle over a little lemon juice and season to taste with salt and freshly ground black pepper, if liked.


Fold in two sides of the Paninette® then roll up firmly like a burrito, tucking the edges of the Paninette® in (don’t worry if the bread cracks slightly). Wrap in greaseproof paper and tie with string or wrap tightly in foil. Repeat with the rest of the ingredients to make 5 wraps in total. Chill in the fridge until required. Cut in half to serve.


The houmous can be made 1-2 days in advance. Store in the fridge in an airtight container. Once filled the wraps will keep in the fridge for up to 1 day.

For a more protein packed wrap add some thin strips of chargrilled chicken or halloumi cheese.

You can choose any crunchy fresh veg you like to fill the wraps try shredded cabbage, celery batons, drained canned sweetcorn or thinly sliced radishes.

Add a drizzle of hot pepper or sweet chilli sauce before folding and wrapping to give extra flavour, if liked.