Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Mediterranean, Mexican, Spanish, Western European
Cooking time: Less than 15 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free, Vegetarian
Course: Lunch, Snacks
Favourite flavours: Easy recipes, Salad

Salad tortillas

From the January 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

4 flour tortillas (see tip)
1 cup (200g) hummus (see tip)
100g baby spinach leaves
1 carrot, grated
1/2 red capsicum, seeded, cut into thin strips
2 tomatoes, diced
1/3 cup (65g) low-fat ricotta
2 stalks celery, cut into 10cm lengths
sultanas (optional)

METHOD

1. Lay tortillas on a flat surface. Spread over hummus and top with spinach, carrot, capsicum and tomato. Roll up as tightly as possible. Wrap in foil or plastic wrap and pack into lunch box.

2. Spread a little ricotta down centre of each piece of celery. Top with sultanas, if desired. Pack tortillas, celery sticks and a piece of fruit into lunch boxes.