Vegetables wraps are a great idea for lunch or dinner, they will please even fussy eaters and they are a fantastic go-to recipe for Meatless Monday. The key is to use spices to make everything smell, look and taste appetising plus who can resist the sheer fun of assembling your own wrap at the table?
To save time you can buy pre-chopped vegetables, in which case you may need an extra pinch of spices as the flavours will not be as intense. You can choose a traditional corn tortilla wrap, a plain flour wrap or a wholegrain flour wrap. You could even push the boat out and make your own! For example, here’s a recipe using chickpea flour, which is a good choice for people following a gluten-free diet.
To make the chickpea flour tortillas you will need:
150 gr chickpea flour (gram flour)
120 gr water (about 1 glass)
1 tablespoon vegetable oil (about 7 gr)
½ teaspoon salt
½ teaspoon baking powder
vegetable oil for cooking
To make the tortilla wrap, combine the ingredients together to make a batter and cook in a lightly oiled non-stick frying pan for a couple of minutes, then put under the grill for another minute to cook on top.
1 red onion, sliced
2 cloves garlic
50 gr sprouting broccoli, cut into pieces
50 gr butternut squash, chopped
1 tablespoon olive oil
1/2 teaspoon curry powder (or cajun/fajita spice mix)
1 spring onion, chopped
In a frying pan, gently heat the curry (or cajun) spice mic with the olive oil over a medium heat for one minute. Add the sprouting broccoli, garlic, red onion and butternut squash and fry for 10 minutes (or until tender) over a high heat.
Add the spring onion and cook for one more minute. Remove all vegetables from the pan and set aside; toast the wrap in the pan for a few seconds, add the vegetables and roll up. Turn the wrap over onto the other side, toast for a few seconds and serve.
For a Tex Mex fajita version serve with guacamole and sour cream.