Stir Fry Wrap With Mushroom Sauce Recipe

Ingredients

• 1 tsp oil
• 1/2 cup sliced capsicum
• 1/2 cup shredded red cabbage
• 1/2 cup shredded cabbage
• 1 tsp dry red chilli flakes (paprika)
• salt (namak) to taste
• 1 cup roughly chopped mushrooms (khumbh)
• 1 tsp oil
• 1 tbsp finely chopped garlic (lehsun)
• 1/4 cup low fat milk (0.1% fat), 99.7% fat-free
• salt (namak) and to taste

Steps

1. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
2. Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
3. Add the mushrooms and sauté on a medium flame for 2 minutes.
4. Add the milk, salt and pepper, mix well and cook on a medium flame for 1 minute.
5. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside.
6. Heat the oil in a broad non-stick pan, add the capsicum and sauté on a medium flame for 1 minute.
7. Add the red cabbage and cabbage and sauté on a medium flame for 1 more minute.
8. Switch off the flame, add the chilli flakes and salt and mix well. Keep aside.
9. Divide the mushroom sauce into 4 equal portions and keep aside.
10. Divide the stir-fried vegetables into 4 equal portions and keep aside.
11. Place a chapati on a clean, dry surface and spread a portion of the mushroom sauce evenly over it.
12. Place a portion of the stir-fried vegetables on one side of the chapati and roll it up tightly.
13. Repeat steps 3 and 4 to make 3 more wraps.
14. Serve immediately.