Vegetarian Rainbow Wrap with Hummus and Vegetables

Place the hummus in a blender and finely puree with the cooked beet. Pour into a bowl and set aside.

Cut the avocados in half, remove the stone and scoop out the flesh.

Wash the lime hot, rub dry, grate the zest into a blender and squeeze the juice into it. Add the avocado pulp, season with salt, pepper and chili and blend until not quite fine, adding the olive oil. Transfer to a bowl and set aside.

Wash the tomatoes, remove the stalk, pour boiling water over them, rinse with cold water, peel off the skin, cut into quarters, remove the seeds and finely dice the pulp. Season in a bowl with salt, pepper, coriander and cumin.

Drain the corn, drain and blend half of it with a blender. Fold the other half into the puree and season with salt.

Cover the wheat tortillas from the outside to the inside, from light to dark, with the prepared ingredients, roll up, tie with twine if desired and serve halved.

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