Easy Lunch Wrap with Sweet Potato, Hummus and Egg

• Vegetarian

• Produce

  • 1 Avocado, ripe slices
  • 1 small bunch Dill
  • 1 small bunch Parsley
  • 1/2 Pomegranate, seeds only
  • 1 Sweet potato, roasted
  • 1 Tangerine, slices

• Refrigerated

  • 1 Egg, free range

• Condiments

  • 2 tbsp Hummus
  • 1 tbsp Lemon juice, fresh
  • 2 tsp Tahini

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 pinch Sea salt
  • 1/2 tsp Sumac

• Nuts & Seeds

  • 1/4 cup Almonds, lightly toasted
  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 2 Tortilla, gluten-free or whole wheat

Found on theawesomegreen.com

Description

Ingredients

• 1 sweet potato, cubed, roasted
• 1 small bunch parsley, roughly chopped
• 1 small bunch dill, roughly chopped
• ½ pomegranate, seeds only
• 1 free-range egg, boiled softly and cut into halves
• 2 tbsp hummus
• 1 ripe avocado, peeled and cut into slices
• 1 tangerine, peeled and cut into slices
• ¼ cup lightly toasted almonds, crushed
• ½ tsp sumac
• ½ tsp cumin
• 1 tbsp fresh lemon juice
• 2 tsp tahini
• A pinch sea salt
• Freshly ground black pepper
• 2 gluten-free or whole wheat tortilla

Directions

• In a medium bowl add the sweet potato, parsley, dill, pomegranate seeds, tangerine, almonds, sumac, cumin, salt, pepper, lemon juice and tahini, and toss to combine.
• Spread one tablespoon hummus on a tortilla, add half of the salad, top with avocado slices and half boiled egg, wrap tightly and pack in foil to go.
• Repeat the same with the other tortilla.