1 carrot, peeled and julienned

1 cup (250 ml) bean sprouts

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) chopped flat-leaf parsley

• 4 large flour tortillas (25-cm/10-inch) or
• 6 small tortillas

In a bowl, combine the vegetables, lemon juice, oil and parsley. Season with salt and pepper. Set aside.

Place the tortillas on a clean surface. Spread with hummus, leaving a 2.5-cm (1-inch) border. Arrange the vegetables and chicken on the tortilla. Fold and wrap.

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