Italian Oats Tortillas

Italian Oats Tortillas Wrap With Beet Root Hummus 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
Fit Foodie Index


    • 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 Wrap With Beet Root Hummus

    • 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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