Veggie Mexican Wraps

This wholesome wrap can be relished as a complete meal. A delectable fusion of cheese, vegetables and herbs with garlic sauce makes this must-try. 
Veggie Mexican Wraps

YIELD – 6 wraps.
Bell Peppers/Capsicum – 1 cup (red, yellow n green chopped 2” long)
Carrot – ½ cup (chopped 2” long)
Broccoli – 2-3 florets chopped long
Baby corn – ½ cup chopped half long
Garlic – 2 pods finely chopped
Onion – 1 big chopped long
Chilli garlic sauce – 2 tbsp
Ajwain (carom seeds) – ¼ tsp
Pepper powder as per taste
Salt as per taste
Dry herbs - 1 tsp
Olive Oil – 2 tsp
Cheese Spread
Lettuce and cilantro finely chopped for toppings

1.      Heat the 2 tsp oil in a pan; add ajwain, garlic, and onion. Sauté.
2.      Add all the veggies in it and add salt pepper  as per taste.
3.      Add chilli garlic sauce and cook until tender-crisp. Once done keep aside.
4.      Just before serving spread the cheese in the centre of tortilla and top it with cooked veggies, lettuce and cilantro.
5.      Wrap the tortilla tightly from both the sides covering all the filling.
6.      Roast/ Grill it with butter on hot tava/griddle form both sides until crisp brown.
7.      Serve hot.


Google Analytics Alternative