Mediterranean food has many varieties offered to vegetarians –wraps, dips salads etc. With the growing vegan community people are more interested in plant-based food. These vibrant beetroot wraps are an amazing way to have lunches and most importantly they are nutritious and healthy. This recipe helps with its high calcium, protein and iron. Overall, this is an amazing good wrap to fill your tummy.
1 Cup cabbage
1 Cup sweet corn
1 Cup Pomegranate seeds (Optional)
1 Cup microgreens
1 squeeze Lemon juice
Baking & Spices
250 g Whole wheat flour
1/2 tbsp Salt
Oils & Vinegars
2 tbsp Olive oil
Nuts & Seeds
Step1. To make the beetroot wrap, peel the beetroot and grind into fine paste, then take a bowl add wheat flour, salt beetroot paste, simply mix all ingredients together until very smooth if needed add little water. This will make brilliant pink dough. Let it keep for 15 mins
Step 2. Divide the flour into small balls. Flour your surface and roll each ball out to a large circle, try as thin as possible.
Step 3. Heat the pan and add 1/2 tsp olive oil and cook the tortillas over a medium heat for a couple of mins per side, until they start to blister.
Step 4. Serve with your favorite fillings. Here I filled a beetroot wrap with all veggies mentioned above, Avocado micro greens, sesame seeds, and vegan mayo. And finally squeeze some lime juice.