Spicy Veg Wrap (Tortilla)
A submarine-style flour tortilla rolled around stir-fried veggies, chipotle paneer or hummus, and a herby yoghurt dressing. Cut on the bias for that signature spiral.
Per serving
Ingredients
- 4Large flour tortillas
- 200 gPaneer or tofu, cubed
- 1 mediumOnion, sliced
- 1 mediumCapsicum, sliced
- 1 mediumTomato, sliced
- 1 cupLettuce, shredded
- 1 mediumCucumber, sliced
- 2 tbspOlives, sliced
- 2 tbspSchezwan sauce
- 1 tspSoy sauce
- 1/2 tspChilli powder
- 1 tspSalt
- 1/4 cupYoghurt
- 2 tbspMayonnaise
- 2 tbspMint leaves, chopped
- 1 tspLemon juice
- 1/2 cupCheese, grated
- 2 tbspOil
Method
- 1
Heat oil in a wok. Toss paneer, onion and capsicum on high for 2 minutes.
- 2
Add schezwan sauce, soy sauce, chilli powder and 1/2 tsp salt. Toss 1 minute. Set aside.
- 3
Whisk yoghurt, mayonnaise, chopped mint, lemon juice and remaining salt into a herby dressing.
- 4
Warm a tortilla on a tawa for 15 seconds per side until soft and pliable.
- 5
Lay the tortilla flat. Spread the yoghurt-mint dressing along the centre.
- 6
Pile lettuce, cucumber, tomato slices, then the warm paneer mix, then grated cheese and olives.
- 7
Fold the bottom up, then both sides in, and roll tight. Slice diagonally and serve.