I was feeling a little uninspired, about to make yet another salad for lunch this week, when it struck me that I hadn’t had a delicious, fresh wrap for about an eternity. I’m not quite sure why this is, but it’s most certainly a travesty.

As it moves into the dry season here in Panama, it feels just right to have some fresher, lighter foods – and not just so I don’t have to stand in the boiling hot kitchen for too long!

This is a very quick and easy lunch, but filling and deep with it. I always recommend making your own hummus – it’s really simple and very cheap – but even the store-bought stuff will be great in this. And it’s got a nice dose of iron and calcium from the spinach too.

You’ll need:
(Feeds 2)
1 cup chunky hummus
1 red bell pepper, sliced thinly
1 packed cup fresh spinach leaves
2 tortilla wraps
balsamic vinegar
a little oil
salt
black pepper
hot sauce (optional)

Method:
Heat a little oil (preferably coconut) in a frying pan then add in the red pepper and cook for 3-4 minutes
Add in a large splash of balsamic vinegar, stir, and cook, stirring often, for 3-4 more minutes
Remove the peppers from the pan, give it a quick rinse, then return it to the heat
Throw in the spinach for 1-2 minutes until they’re just wilted
Spread half the hummus down the middle of one tortilla, then top with half the balsamic peppers, half the spinach, a little salt and pepper and hot sauce if you like
Repeat for the other tortilla, then wrap and enjoy!

This is as easy as pie; a real 10-minute meal when combined with a green salad. These wraps enjoy a gorgeous depth of flavour, however, with the delicate spinach really finishing off a complete dish.

I dare you to try this and not enjoy it. I dare you.