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Vegan Sandwich Wrap

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Total time: 30 minutes

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Serves 1

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7.6 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 pc - Whole Wheat pita bread, large

2 tb - Hummus, store-bought

½ pc (approx. 30g) - Eggplant, sliced into three (lengthwise)

½ - Bell pepper, deseeded, sliced into strips

½ pc - Hard tofu, sliced into sticks

1 tb - Olive oil

A pinch - Ground black pepper


Measuring spoons, Chopping board, Knife, Frying pan, Paper towels, Serving plate


1. Wash, clean and cut the eggplant and bell pepper according to the specified cut. Set aside.


2. Heat the oil in a frying pan. Fry the sticks of tofu until light golden brown. Remove from the pan and dab away the excess oil using a paper towel.

3. In the same frying pan, sauté the eggplant and bell peppers for 2- 3 minutes or until tender. Season   with black pepper. Remove from the pan and dab away the excess oil using a   paper towel.

4. Place the whole wheat pita bread on a plate and spread two tbsp of hummus evenly over the pita bread. Add the fried tofu sticks in the middle and top with the sauteed vegetables. Roll up the pita bread to secure the filling.

5. Slice the pita roll into two equal halves across the middle and serve on a plate.


1 serving = 1 whole pita with filling

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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