Beetroot, carrot & chickpea pittas with spicy yogurt

• large wholemeal pitta breads2
• cooked beetroot↗1

  grated

• small carrot↗1

  grated

• mint

  leaves

• can cooked chickpea↗200g g

  drained and rinsed

• harissa↗1 tsp tsp
• 0% fat Greek yogurt↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Split the pittas in half. 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.