Hummus, Feta & Sweet Pepper Wraps

Seed the sweet peppers and slice them into thin strips. Cut the cucumber into thin matchsticks about 8 cm long and slice the red onion as thinly as you can.

Toss the peppers, cucumber and onion in a bowl with the lemon juice, olive oil, garlic powder, salt and pepper. Set aside for 5 minutes while you warm the tortillas, until the onion softens slightly.

Tip: The short rest in lemon takes the harsh edge off raw onion without making the peppers soggy.

Heat a large dry skillet over medium heat and lightly toast each tortilla for 20 to 30 seconds per side, until soft, pliable and lightly spotted. Stack them under a clean tea towel so they stay warm.

Tip: Cold tortillas crack when rolled; a few seconds of heat is what keeps the wrap in one piece.

Spread about 3 tbsp of hummus down the centre of each warm tortilla, leaving a 3 cm border at the edges.

Lay a small handful of spinach over the hummus, top with the drained pepper and cucumber mix, then crumble the feta evenly over the vegetables.

Fold in the sides of each tortilla, roll it up tightly from the bottom and cut it in half on the diagonal. Serve two halves per plate with the cut sides facing up.

Tip: For meal prep, keep the dressed veg in a separate container and roll wraps fresh; rolled wraps keep 1 day in foil in the fridge.