Vegetable wraps made with whole wheat roti or tortilla. These can be served as a breakfast, snack or for a meal.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 4 · 4 wraps
- Category: Main Course
- Cuisine: world
Ingredients
- 4 whole wheat roti (or tortilla)
- 1 carrot (medium, shredded)
- 1 onion (thinly sliced)
- 1 tomato (deseeded and thinly sliced)
- Lettuce (or cabbage as desired)
- 1 green chili (chopped (skip for kids))
- ¼ cup cream cheese (or hung curd / greek yogurt or mayonnaise)
- 1 to 2 garlic cloves (minced)
- Lemon juice (as needed)
- Pepper powder (as needed)
- ¼ to ½ tsp Mustard powder (or ground mustard)
- Salt (as needed (optional, skip if cheese or mayo has salt))
- 1 to 2 tbsp Olive oil
Method
- Wash and shred the veggies as desired.
- Skip this step if using green chutney. Mix together cheese or yogurt or mayo with garlic, mustard, pepper and lemon juice. The spread is ready.
- Spread the mix evenly over the roti, including the edges.
- Place the lettuce and then the shredded veggies towards one side of the roti.
- Begin to roll and just stick up the edge.
- Serve within 2 hours if using mayo or cheese. If you have green chutney it stays good for several hours.
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.