Greek beet wraps

Prepare up to 8 hours in advance. Keep chilled.

Ingredients

1	Large ripe tomato, seeded and diced
75 g	Feta cheese, diced
75 g	Telegraph cucumbers, skin scored
8	Mint leaves, large
2	Farrah's Superbeet Wraps, large (Main)
3 Tbsp	Hummus

Directions

1. Combine the tomato and feta in a bowl. Season.
2. Cut the cucumber into thin batons. Thinly slice the mint leaves.
3. Warm the wraps quickly in the microwave. Spread evenly with the hummus.
4. Make a row of the tomato mixture, cucumber and mint across the centre of each wrap and pepper to taste. Fold the base over the filling and roll up firmly. Wrap each in cling wrap and chill for at least 30 minutes. Trim the ends neatly then cut each in half. Cut each piece in half again on the diagonal.

See more of Jan's special wrap recipes

• Curried potato samosas
• Salmon and egg rolls
• Duck and lettuce wraps