Ingredients

For the wraps
85g wholemeal self-raising flour
plus extra for dusting
1 tsp rapeseed oil
160g frozen peas
defrosted
1 lemon
½ juiced, the other ½ cut into wedges (optional)
4 tbsp bio yogurt
1 large garlic clove
handful mint leaves
2 handfuls baby leaf salad
1 small red onion
finely sliced
2 large ready-cooked beetroots
(160g), sliced
30g feta
crumbled
20g walnuts
chopped

Method
step 1
For the wraps, tip the flour into a small bowl and roughly rub in the oil. Add 60ml warm water and bring together with your hands to make a soft dough. Cut in half, then roll out each piece on a floured surface as thinly as you can to make a round that will cover the base of a large frying pan. Heat the frying pan, then cook the wraps for about 2 mins each side – there’s no need for extra oil. Take care not to make them crisp as they need to remain pliable.

step 2
For the filling, blitz the peas, lemon juice, 2 tbsp yogurt, garlic and most of the mint using a food processor or hand blender to make a thick purée. Spread over the wraps, then pile on the salad leaves, onion and beetroot. Dollop on the remaining yogurt and scatter over the feta, walnuts and remaining mint. Serve with lemon wedges for squeezing over, if you like.