This recipe for Indian-spiced vegetables in homemade whole wheat wraps is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Shailja Vishwakarma. To qualify, the recipe includes Coconut Milk Beverage by So Delicious Dairy Free.
Shailja says, “This is my favorite brunch recipe!” Who knew making homemade whole wheat wraps could be so easy?
For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest
Special Diet Notes & Options: Indian-Spiced Vegetables in Homemade Whole Wheat Wraps
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 1 tablespoon oil
- 3 Boiled potatoes, peeled and grated
- 1 red bell pepper, cut into strips
- 1 onion, chopped
- 1 carrot, peeled and grated
- 1 tomato, cut into strips
- ½ teaspoon, ginger paste
- 1 teaspoon lemon juice
- ½ teaspoon garam masala
- ½ teaspoon chilli powder (optional)
- Salt, to taste
- 1 cup whole wheat flour
- ¾ cup So Delicious Dairy Free Coconut Milk Beverage
- 1 tablespoon oil
- Water, as needed
- Salt, to taste
- Ketchup, for serving
- Heat the oil in a wok or frying pan on a medium flame. Add all the vegetables and ginger paste. Cook for 3-4 minutes.
- Add the lemon juice, garam masala, chilli powder (if using), and mix well. Salt to taste.
- Combine all ingredients and knead into a soft dough.
- Divide the dough into 8 equal portions.
- Roll out each portion into a thin, round wrap.
- Cook each wrap lightly on a greased griddle, flip, and cook on the other side (just takes a minute!).
- Spread the filling down the center of each wrap and roll the wrap up tightly.
- Serve hot with tomato ketchup.
1 Comment
This sounds really delicious and something new to try. Thank you for sharing this.
Simon