Roasted Red Pepper & Sweet Potato Wrap with leftovers for a Soup
4 Red Peppers
1 Red Onion cut into 8 wedges
600g Sweet Potato
2 small Wraps (130 ish calories each)/ Bread thin
2 TBLSP Hummus
1 Stock Cube diluted as per instructions
Cottage Cheese (if you wish)
METHOD FOR THE WRAP
Cut the Peppers into strips and the Sweet Potato into Wedges and roast with the onion and 1 cal spray at 200 for 30-45 minutes until cooked and browned.
Divide the Hummus Between the two Wraps.
Load up with a quarter of the peppers and 1 or 2 wedges and a sprinkling of pine nuts.
Serve with the green side salad.