vegetarian wrap

A refreshing and tangy summer veggie wrap that’s easy to make and perfect for on the go - ideal for bbqs, picnics or wherever it’s needed!

Tangy Veggie Wrap

sunflower seeds

carrot

red onion

¼ bell pepper, red ((your favourite colour))

spinach (or similar)

thumb ginger, fresh ((grated))

low fat cottage cheese ((use regular if you prefer))

sour cream

lemon

tsp mustard ((or try wasabi paste, but less!))

wraps ((we like wholegrain))

salt and pepper

bean sprouts

Roast the sunflower seeds in a pan without any oil/fat until golden brown.

Peel and grate the carrots. Wash and dice the the bell pepper (get rid of the seeds and white bits). The carrots are the biggest time-consumer here. To save time use pre-grated carrots or use a mini food processor to chop them up.

Peel the onion and cut in thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.

For the wrap:

Peel the ginger and grate it into a bowl. Add the cottage cheese, sour cream (or your vegan substitute), lemon zest and mustard and mix it well.

Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.

Put the carrots, bell pepper, onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top.

Season with a dash of salt and pepper and fold the wraps a little on both sides, then at the bottom and roll it as tightly as possible (without squishing the insides out!).

Cut the wraps into halves and serve. Enjoy!

For the dressing:

A refreshing and tangy summer veggie wrap that’s easy to make and perfect for on the go - ideal for bbqs, picnics or wherever it’s needed!

More info on the recipe (+ print option):
https://hurrythefoodup.com/tangy-veggie-wrap/

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Tangy Veggie Wrap - For The Ultimate Picnic | Ready in 25 mins

Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme!

Vegetarian Black Bean Crunchwrap Supreme

onion (diced)

garlic (minced)

black beans

salsa

tbsp chili powder

corn

bell pepper (diced)

avocado (diced)

tex-mex blend cheese (or more)

tortillas

Cook Onion

In a lightly oiled pan over medium heat, cook garlic and onion 3–4 minutes or until onion is translucent.

Add Beans

Stir in black beans, salsa, chili powder, and corn and allow to simmer until most of the liquid has evaporated, about 6-8 minutes.

Start Assembly

Once you finish the black bean filling, make the wraps. Lay the larger size of wrap down.

Add Cheese

Add Veggies

More Cheese

Add Tortilla

Then place smaller wrap on top and fold larger wrap up to cover.

Fold Edges

Fold the edges of the wrap to tightly seal.

Toast Crunchwrap

Heat a pan over medium high and place wraps with fold side down first on hot pan to seal and allow to toast for 3–4 minutes.

Other Side

Then flip and toast an additional 3–4 minutes

Serve Crunchwrap

This Indian street food is absolutely divine with some spice, some pickle, mashed potatoes and crunchy chickpeas

Bombay Burrito

potatoes

vegetable oil

onion (finely chopped)

green chilli (finely chopped)

turmeric

tsp cumin seeds

salt

cauliflower

tsp chilli powder

tsp cumin

tsp coriander

tsp ginger/garlic paste

tsp salt

chickpeas

paprika

garlic powder

white vinegar

water

tsp black peppercorns

tsp sugar

rotis or tortilla wraps

baby spinach ((optional))

mint chutney

Peel and cube the potatoes. Cover with water and boil under soft and tender. This takes about 30 minutes. Drain the excess water and set aside

Heat the oil. Add the cumin seeds and once it bursts add the onion. Saute the onion until golden brown.

Add the green chilli, turmeric and potatoes. Season with salt. Use a fork or back of a spoon to mash the potatoes. Cook for 2-3 minutes. Set aside

Potato

Preheat oven to 180 degrees Celsius. Chop up the cauliflower into little florets. Rinse well. Mix the spices and ginger/garlic paste together with the oil. Add it to the cauliflower and mix well. Season with salt. Spread the caulfilower on one half of a baking tray

Rinse the chickpeas. Mix the oil, paprika, salt and pepper with the chickpeas. Spread it on the other half of the baking tray

Bake at 180 degrees Celsius for 30 minutes or until cauliflower is tender. Stir the cauliflower and chickpeas after 15 minutes

Cauliflower and Chickpeas

Slice the onion into thin slices

Add the vinegar, water, sugar, pepper and cumin seeds to a saucepan. Heat until the mixture is hot. Place the onion into a sterilized glass jar and pour the hot vinegar mixture over the onions

Pickled Onions

Spread the mashed potato in the centre of the roti or tortilla

Layer the cauliflower and chickpeas on top. Add some spinach leaves and pickled onions. Drizzle the mint chutney over

Wrap tightly and you can secure one side of the wrap with some foil before serving

Best served warm

Burritos

Top 3 vegetarian wrap recipes from across the web

The most viewed vegetarian wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tangy Veggie Wrap

Vegetarian Black Bean Crunchwrap Su...

Bombay Burrito

Top 3 vegetarian wrap recipes from across the web

The most viewed vegetarian wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tangy Veggie Wrap

Vegetarian Black Bean Crunchwrap Su...

Bombay Burrito

The most viewed vegetarian wrap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine