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4 MINS delivery
Veggie Wrap
Serves 4
10 mins
190 Kcal
This veggie wrap recipe is easy, quick, and nutritious, perfect for lunch, dinner, or even a snack. The fillings in this wrap are fresh vegetables, yet it is mouthwateringly delicious and packed with essential nutrients. Here's how to do it step by step. Begin by preparing the vegetables. Slice 1/2 cup of bell peppers, cucumbers, carrots, and red onions into thin strips. Add shredded lettuce, spinach, or other leafy greens to enhance freshness. For a mildly cooked filling, saut the bell peppers and onions in olive oil to tender but still crunchy for just a minute. Take a tortilla or a flatbread as the base for the wrap. Spread one tablespoon of hummus, mayonnaise, or cream cheese over the tortilla evenly. This provides a creamy texture and boosts the flavour of the wrap. Then comes placing the prepared vegetables over the tortilla nicely in the centre. Add cooked chickpeas, black beans, and crumbled paneer for extra protein. A pinch of salt and black pepper and a dash of Italian seasoning or oregano will make it hot. Roll the tortilla neatly around the filling and seal the sides from all sides. To be served fresh or on the go, this veggie wrap is ideal for fit nutrition and combines the perfect mix of flavours and textures to make healthy veggies fun again for all age groups.
Ingredients required for Veggie Wrap
- 4 whole wheat roti
- 1 carrot
- 1 onion
- 1 tomato
- As needed lettuce
- 1 green chilies
- 1/4 cup cheese
- 1-2 garlic cloves
- Lemon juice
- Pepper powder
- 1/2 tsp mustard powder
- Salt
- 1-2 tbsp olive oil
Cooking steps for Veggie Wrap
- 1For the recipe of veggie wrap, start with the spread.
- 2Mix ¼ cup of cream cheese, hung curd, Greek yogurt, or mayo—whatever you're into.
- 3Add 1-2 minced garlic cloves, a splash of lemon juice for that zesty kick, and a sprinkle of pepper powder for a bit of heat. If you're feeling fancy, toss in ¼-1/2 teaspoon of mustard powder or ground mustard for some extra flavor depth.
- 4Drizzle 1-2 tablespoons of olive oil and stir until smooth. This spread is the glue that ties all those flavors together.
- 5For the veggies, shred a medium carrot, thinly slice an onion, and deseed and slice a tomato into strips.
- 6Add some lettuce or cabbage for crunch, and if you're into spice, finely chop a green chili (or skip it if you're making these kid-friendly).
- 7Grab four whole wheat rotis or tortillas and spread a generous layer of your creamy mixture across each one—make sure every bite is packed with flavor. Pile on the shredded carrot, onion, tomato, and a handful of lettuce or cabbage right in the center.
- 8Sprinkle the chopped green chilli if you're feeling adventurous, but don't go overboard with the filling, or rolling these wraps will be a nightmare.
- 9Fold in the sides, roll them up tightly, and you're good to go. Want to take it up a notch? Lightly toast the wraps in an olive-oil-brushed skillet until they're golden and slightly crispy. This step is a game-changer—it makes the wraps warm, gooey, and easier to hold together.
- 10Serve them as a quick snack, a grab-and-go lunch, or even a light dinner. These wraps are endlessly customisable—add some cooked beans, grilled chicken, or paneer if you want to mix things up. Packed with fresh veggies, a creamy spread, and the wholesome goodness of whole wheat rotis, they're as nutritious as they are delicious.