This colourful, nutritious and incredibly tasty rainbow wrap can be made all year round – thanks to the simple, affordable ingredients! A perfect staple for every busy lifestyle, whether part of the gym junkie meal plan or the back-to-school lunchbox.

The best part is, it’s totally adaptable. If you’re looking to try more plant-based meals, this is for you. If you’re not, you can easily throw in some organic meat to bump it up a notch.

However, as someone who doesn’t follow any sort of strict diet, I can confirm this is a totally mouth-wateringly incredible creation on it’s own!

This recipe is created in collaboration with Wilde Kitchen. 


  • Handful of leafy greens
  • 1 small sweet potato
  • 3-4 tbsp lemon & coriander hummus
  • 1 beetroot
  • 2 medium carrots
  • 2 tbsp pickled red & white cabbage
  • Handful of microgreens (or sub. with fresh herbs!)
  • 1 wholegrain/GF wrap



  1. Firstly, slice your sweet potato and grill the pieces at  200C/180C fan/gas 6 for 10-15 minutes.
  2. Whilst you’re waiting, spread your hummus. You can be generous, but not too generous.
  3. Layer a handful of washed, leafy greens on top.
  4. Slice your beetroot and layer these on your greens.
  5. When your sweet potato is done, layer this on top.
  6. Grate your carrot and place on the pile with your cabbage.
  7. Finally, a generous helping of micro greens and/or fresh herbs.


On Saturday 25th July, Rosie’s partner Andy tragically passed away. He wasn’t ill and his passing has come as a devastating blow to all of his family and friends. Rosie will be taking compassionate leave to look after their children. She hopes to return to private practice when her children start school in September.

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