Stir Fry Wrap (Wraps And Rolls) Recipe

Ingredients

• olive oil
• 1/2 tbsp finely chopped garlic (lehsun)
• 1/2 cup finely chopped onion
• 1/2 cup tomato puree
• 1/2 tsp white pepper powder
• 1/2 tsp dried oregano
• 1 bay leaf (tejpatta)
• 1 tsp sugar
• 1/2 tbsp finely chopped basil leaves
• 2 tsp low fat butter
• 1 tbsp tomato ketchup
• salt (namak) to taste
• 1 tsp oil
• 1/2 cup boiled sweet corn kernels (makai ke dane)
• 1/2 cup blanched asparagus
• 1/2 cup sliced and blanched baby corn
• 1/2 cup blanched broccoli florets
• 1/2 tsp dried oregano
• 1/2 tsp dry red chilli flakes (paprika)
• salt (namak) to taste
• 4 tbsp low calorie mayonnaise

Steps

1. Heat the oil in a deep non-stick pan, add all the vegetables and sauté on a medium flame for 2 minutes.
2. Add the oregano, chilli flakes and salt and cook on a medium flame for a minute, while stirring continuously. Keep aside.
3. Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for few seconds.
4. Add the onions and sauté till they turn translucent. Sprinkle a little water to avoid the onions from burning.
5. Add the tomato purée, bring to boil and simmer for 5 minutes or till the sauce thickens, while stirring continuously.
6. Add all the remaining ingredients and simmer for another 2 minutes, while stirring occasionally.
7. Discard the bayleaf and keep aside to cool.
8. Place a roti on a clean dry surface and spread ¼th of the tomato sauce evenly over it
9. Arrange ¼th of the stir-fried vegetables in a row in the centre of the roti in a row.
10. Spread 1 tbsp of low-cal mayonnaise over it and roll it up tightly.
11. Repeat with the remaining ingredients to make 3 more wraps.
12. Wrap a tissue paper around each wrap and serve immediately.