Split the pittas in half or use a wrap as shown in the photo. In a bowl mix together the beetroot, carrot, mint and chickpeas, then season. Swirl the harissa into the yogurt and spread inside the pittas. Fill with the beetroot mixture and wrap up ready for lunch or eat straight away. Great served with a healthy shake.
- 2 large wholemeal pitta breads
- 1 cooked beetroot, grated
- 1 small carrot, grated
- few mint leaves
- 200g can cooked chickpeas, drained and rinsed
- 1 tsp harissa
- 2 tbsp 0% fat Greek yogurt