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Stuffed wraps with vegetables

Stuffed wraps with vegetables

Stuffed wraps with vegetables is always something special. They taste simply fantastic and are always ready to go or even for a social evening at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2 person
Course: main course
Ingredients Method

Ingredients
  

For the wraps
  • 200 g whole spelt flour
  • 1 pinch of salt
  • 100 ml water
  • flour for rolling
For the filling
  • 1 half pointed cabbage
  • 1 red bell pepper
  • 1 small can of corn
  • 4 - 5 piece of spring onions
  • 1 can of chickpeas
For the sauce
  • 200 g soy yogurt
  • 1 tsp locust bean gum
  • 1 pinch each of curry powder, turmeric powder, salt, pepper, garlic powder and paprika powder

Method
 

  1. Cut vegetables into small pieces. Drain corn and chickpeas.
  2. Mix the soy yogurt with the spices and let it sit for 30 minutes.
  3. Knead the ingredients for the wraps. The dough should be elastic and not too soft. On a baking mat with flour, roll out individual pieces of dough, each the size of the pan.
  4. Heat an enameled frying pan over high heat, then set to medium heat. Fry each patty separately. When bubbles have formed, turn them over. Then roll up while still warm, place on a plate and cover with a wet tea towel until ready to eat.
  5. Carefully roll up the wraps, top with the vegetables, roll up again and heat in the oven for 5 minutes if you like. Then enjoy with the soy yogurt sauce.