Preparation
Quarter and deseed both peppers, then cut into long strips. Peel the carrots, then cut these and the cucumber into chunky matchsticks (discard the seedy cucumber core). Drain the beetroot and cut the same way, then pat dry on kitchen paper to remove excess juice.
Gently warm the tortilla wraps to make them more flexible and lay them out on a clean work surface. Spread with either the soft cheese or houmous for creaminess, leaving a narrow border around the edge.
Arrange the crunchy vegetables in rows for colour; red pepper first then carrot, yellow pepper, cucumber and beetroot. Season lightly then roll up the tortilla to enclose the filling, tucking in the sides as you go. Either slice in half on the diagonal, or slice into rounds to serve as a bite-sized snack.
A fun and delicious way to boost your 5-a-day intake, these wraps are packed with crunchy and colourful raw vegetables, and look beautiful when you cut them open.