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.
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Veggie Mexican Wraps |
YIELD – 6 wraps.
Ingredients:
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
Dry herbs - 1 tsp
Olive Oil – 2 tsp
Cheese Spread
Lettuce and cilantro finely
chopped for toppings
Method:
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.
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