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An extra tasty superfood salad piled into our toasted wholegrain wrap bowl is the perfect lunch for a healthy gut!


4 Rebel Bakehouse Wholegrain Wraps
1 small butternut pumpkin, peeled & cubed
1 tin chickpeas, drained & rinsed
2 cups Kiwi Quinoa
1 cup baby spinach, chopped
1 avocado
1 Tbsp black & white sesame seeds
½ telegraph cucumber
1 cup shredded red cabbage
½ cup pink pickled onions
½ cup hummus

Makes 4 wraps
Takes 50 mins to make


To make your wrap bowls, spray or brush your wraps lightly with oil. Gently press each wrap into an oven proof bowl before baking in the oven at 180°C for about 7 minutes, until crisp and golden. Remove the wraps from the bowls and carefully transfer to a wire rack to cool.  

Place the chopped pumpkin and chickpeas on a baking tray, drizzle with olive oil and season with salt & pepper. Turn the oven temperature up to 220°C and place the tray in the oven for about 30 – 40 minutes until the pumpkin is caramelised and the chickpeas are crispy. 

While the pumpkin & chickpeas are roasting, cook the quinoa as per packet instructions. Once cooked, fluff with a fork and add a drizzle of olive oil, season with salt and pepper and mix through the chopped spinach. 

Just before serving, peel the cucumber into ribbons and slice the avocado into quarters. Sprinkle the sesame seeds on a plate and press the avocado into them so they adhere. 

To assemble, scoop a large spoonful of quinoa into the bottom of each wrap bowl. Arrange the roasted pumpkin, crispy chickpeas, shredded red cabbage, cucumber ribbons & pickled pink onions into small piles on top of the quinoa. Then finish each bowl with an avocado wedge and a big dollop of hummus. Dig in!