Simple, practical, and full of everyday flavour, Chard Cauliflower Carrot Wraps is a vegan, vegetarian Vegan main course made with oil, packed chopped rainbow Chard, and grated cauliflower in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Vegan

Ingredients

  • 1 teaspoon oil
  • 2 cups packed chopped rainbow Chard (or any greens of choice)
  • 1 cup grated cauliflower
  • 1/2 cup grated carrot
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons grated ginger
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes

Method

  1. In a large pan, add a teaspoon of oil. Heat on medium-low.
  2. Add 2 cups of packed chopped rainbow Chard or any greens of choice.
  3. Cover and cook for 4-5 minutes. Stir and cook until wilted to preference.
  4. Add 1 cup grated cauliflower, 1/2 cup grated carrot, 2 Tablespoons chopped cilantro, 2 Tablespoons grated ginger.
  5. Add 1/2 teaspoon carom seeds(ajwain), 1/2 teaspoon cumin powder, 1/2 teaspoon salt, and 1/2 teaspoon chili flakes.
  6. Mix and let warm up for a minute or cook covered for 4-5 minutes if you like the veggies a bit cooked.
  7. Warm up a large Wheat Lavash bread (9 by 12 inch) on a pan or oven or any wrap flat bread of choice.
  8. Spread the Mint Thyme Chutney on the wrap bread.
  9. Top with the Chard Cauli carrot mixture.
  10. Roll up, cut and serve immediately!
  11. To store, pack in foil and warm up in the oven before serving. Serve with a side of additional chutney. Cut up into smaller tighter rolls to serve as appetizers.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.