Carrot, Spinach, Hummus and Beetroot Falafel Corn Tortillas

Quantity: 12 portions



  • 12 x 6 inch corn tortillas
  • 110g masa harina flour
  • 80g warm water
  • ¼ tsp salt



For the filling

  • 6 carrots, grated
  • 24 beetroot falafel
  • 200g hummus
  • 100g rocket, washed and picked
  • 100g spinach, washed and picked,
  • 6 tomatoes
  • 50ml minted yoghurt
  • 50ml sweet chilli sauce
  • Salt and black pepper





To make the corn torillas make a dough with the flour, salt and water. Weigh into 12 balls, then using a tortilla press or rolling pin roll out to approx 6 inches.

Cook in a dry pan for 30 seconds on each side. In the corn tortilla, layer up the hummus, carrot, greens and torn falafel.

Before rolling add a little minted yoghurt and sweet chilli sauce. Roll and tie up.

  • Share: