Kat will soon rue the day she modified the recipe, made it even tastier than it was before, and then introduced me to it. That being said, no cooking skills are needed for this one (unless you count roasting a few seeds in a pan, I suppose). It’s literally just throwing the right ingredients together, so I’ll have no excuses!
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| Tangy Veggie Wrap Healthy Recipe |
INGREDIENTS
- 3 tbsps sunflower seeds
- 2 small carrots
- Small red onion/ half a large red onion
- Quarter bell pepper (your favourite colour)
- Small handful of spinach leaves (or similar)
- Appr 2 cm ginger
- 100 gr cottage cheese
- 50 gr Greek yogurt/sour cream
- (for vegans: hummus, mashed avocado, mashed chick peas, or vegan mayo would be a great substitute to the cottage cheese and yogurt)
- Zest of half a lemon
- 2 tbsps dijon mustard/wasabi paste
- 2 tortilla wraps
- Salt and pepper
- Optional
- Add 2 big spoons of bean sprouts - if you like them, they're really healthy! And they add a lovely crunch too.
INSTRUCTIONS
- Roast the sunflower seeds in a pan without any oil/fat until golden brown.
- Peel and grate the carrots. Wash and dice the the bell pepper (get rid of the seeds and white bits).
- Peel the onion and cut in thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.
- For the dressing: Peel the ginger and grate it into a bowl. Add the cottage cheese, Greek yogurt (or your vegan substitute), lemon zest and dijon mustard and mix it well.
- Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.
- Put the carrots, paprika, onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top.
- Season with a dash of salt and pepper and fold the wraps a little on both sides, then at the bottom and roll it as tightly as possible (without squishing the insides out!).
- Cut the wraps into halves and serve. Enjoy!
NOTES
IF YOU LIKED THIS RECIPE: Try out one of our other recipes - if you have a lot of spinach leaves left our satisfying Baked Eggs in Spinach and Tomato are a great breakfast or our delicious Spinach Tomato Quesadillas should hit the spot. Who wants to waste good food after all?
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