Italian Oats Tortillas

Italian Oats Tortillas Recipe

The Italian Oats Tortillas wrapped in a delicious peppery beetroot hummus wrapped in lettuce makes a wholesome teatime snack or even a weeknight dinner.

Cooking time
45 min
Preparation time
10 min
Serves
4
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0
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foodie_meter

48

Fit Foodie Recipe Score

44

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe because it has oats, whole wheat, beets, lettuce and chickpeas a dish that balances the fiber, protein and vitamins.

Ingredients

  • 100 grams lettuce leaves
  • 4 tortillas
  • 1 recipe beetroot hummus

 

For Tortilla 

 

  • 1 cup whole wheat flour
  • 80 grams Italian oats
  • 1/4 cup yogurt

 

For Beetroot Hummus

 

  • 1 medium beetroots, grated
  • 1/4 cup cooked chickpeas
  • 1 teaspoonblack peppercorns
  • 3 cloves garlic
  • 1 tablespoon sesame seeds
  • 4-5 basil leaves
  • salt to taste
  • 1 lime juice
  • 2 teaspoons olive oil

How to make Italian Oats Tortillas

  • Combine all the ingredients for the tortillas, add the little water at a time and knead to make a soft and smooth dough. Allow the dough to rest for about 10 minutes before roll them to make tortillas
  • Divide the dough into 4large portions and shape them into balls
  • Preheat the iron skillet on medium high heat. Flatten these balls with the palm of your hand. Take a portion of the dough, toss it with the flour and roll out into thin circles to approximately 8 to 9 inches in diameter
  • As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out
  • Place rolled dough on the hot skillet.In a few seconds, you will notice that small air pockets start to form. At this point flip the rolled dough to the other side on the skillet
  • After a few seconds turn the flame to high; using tongs take the rolled dough off the skillet and place it directly on the flame
  • It should balloon into a spherical shape and puff up.Remove from heat, place it on a flat plate and make the remaining tortillas the similar way
  • Continue the same process for the remaining portions of the rolled dough and keep stacking the tortillas one over the other

 

For Beetroot Hummus

 

  • Cook the chickpeas until soft in a pressure cooker and drain out the excess liquids and keep aside
  • Heat oil in a wok, adds the grated beetroot and roast in the pan until the beets are softened. Turn off the heat and allow it to cool
  • Place the beetroots, chickpeas, garlic, sesame, peppercorns, basil, lemon juice into a blender add all the ingredients and pulse to break them down into a smooth mixture
  • Drizzle the olive oil little at a time, adding a little water to help blend it easily. This will bring the blended mixture together. Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus
  • Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture to a serving bowl. Keep this aside

 

For the Wrap

 

  • Place the tortillas on a flat surface, place a few lettuce leaves on the tortillas and spoon the hummus over the leaves towards the center
  • Roll the tortillas and make a wrap. Cut the wrap into bite size 2-inch size pieces and serve for a teatime snack or even a wholesome weeknight dinner

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