Beetroot and Coconut Salad Wraps

1.Start by peeling and grating the fresh beetroots using a box grater or food processor. Place the grated beetroot in a large mixing bowl.

2.Add the unsweetened coconut flakes, finely chopped red onion, diced cucumber, chopped cilantro, chopped mint, and green chili (if using) to the bowl with the beetroot.

3.In a small bowl, whisk together the fresh lime juice, olive oil, salt, and black pepper to create a light dressing.

4.Pour the dressing over the beetroot and coconut mixture and toss gently to combine all ingredients evenly.

5.Lay out the tortilla wraps on a clean surface. Divide the beetroot and coconut salad mixture evenly among the wraps, placing it in the center of each.

6.If desired, add a spoonful of plain Greek yogurt on top of the salad mixture for added creaminess and tang.

7.Fold the sides of each wrap inward and then roll tightly from the bottom up to enclose the filling securely.

8.Serve the wraps immediately for the freshest taste, or wrap them in parchment paper and refrigerate for up to 2 hours before serving for a chilled option.