Raw Beetroot Chutney Wrap  with Sprouted Hummus & Alfalfa

Ingredients

  • 1 cup Wright Sprouts Alfalfa sprouts
  • Rice paper sheets
  • Sprouted Chickpea Hummus (get recipe here) Sprouted Hummus
  • Raw Beetroot Chutney
  • 1 cup grated apple
  • 1 cup grated beetroot
  • 1/4 cup chopped raisins or dried cranberries
  • 1 Tbs apple cider vinegar

Method:

Combine the grated apple and beetroot with the chopped dried fruits in a bowl, add the apple cider vinegar and mix well, let sit for 1 hour to allow for the flavour to meld through.

Note: Can be stored in the refrigerator for several days, this chutney can be used in many ways, as a condiment to any dish or on crackers with cheese sandwiches etc.

Make up Wrap

Soak 2 sheet rice paper in warm water to soften, it is best to use 2 papers together to give the wrap more strength.
Lay softened sheet out on board and spread a generous amount of the sprouted hummus in the middle of the wrap allow a an area on each side for folding, now put Beetroot chutney on, then top with alfalfa sprouts. Fold in the sides of the wrap to close the ends then with the edge in front of you, wrap over the filling and roll up. The rice paper will stick to its self and hold together.
NB: This is great for lunch or a delicious snack when friends arrive.
Beetroot Chutney

This recipe is:

  • Sprouted
  • Gluten Free
  • Dairy Free

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