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Insanely delicious vegetable tortilla wrap. Try it and you won’t regret it!

If you want to try more of these recipes, you are welcome to join the 5-week Successful Weight Loss Program.
During the program, we do not starve or starve, but eat decent, healthy foods that are packed with vitamins and minerals, and calorie intake is also in place.


  • 2 gluten free tortillas
  • 1 pepper (paprika)
  • 100g broccoli
  • 100g portobello mushrooms
  • 1 can of Kidney beans
  • 1 red onion
  • 1 clove of garlic
  • 1 Tbsp olive oil

    Ingredients to the salad:
  • 1 handful fresh spinach
  • 100g red cabbage
  • 10 cherry tomatoes
  • 1 Tbsp seed mixture
  • 1 Tbsp olive oil
  • Salt-pepper

  • Ingredients to the sauce:
  • 50ml cold pressed olive oil
  • 50ml water
  • 4 Tbsp hummus
  • 2 Tbsp chopped herbs
  • Salt-pepper


Clean and chop the onion, pepper and zucchini into strips (cut the zucchini into wheels, and thenafter into strips). Clean and slice the mushrooms. Peel the garlic and chop finely. Wash the beans clean under running cold water. It is best to do this with a sieve. Heat oil in a pan, add onion and garlic. Heat them for a few minutes and add the vegetables. Fry until the zucchini starts to soften and add the beans. Season with salt and pepper. Heat for another 5 minutes. Before serving, heat the tortillas in a dry pan or preheated oven (180 ° C) on each side for 1-2 minutes to make them a little crispier but do not burn. Fill the tortillas with vegetables and roll. Serve with fresh salad and sauce.
For the sauce, add water and oil to the lentil paste, add the herbs. Season with salt and pepper.
For salad, chop or grate red cabbage, halve the cherry tomatoes. Mix spinach, cabbage, olive oil, salt and pepper. First, shake the seed mixture. Add seeds to the salad.
NB! One wrap and half the amount of salad and sauce leave for lunch the next day.

Author of the recipe: Kairit Usk