This visually appealing and nutritionally rich beetroot wrap is sure to become your next favourite. Grated beetroot sautéed with spices and herbs makes a hearty, earthy filling. A delightful balance of flavours is achieved by rolling crisp carrots, cucumber, and greens inside soft whole wheat wraps. This wrap is flavourful, packed with fibre, and an ideal addition to lunchboxes, brunch platters, or light meals.
Start by heating up some oil in a pan. Add the ginger-garlic paste with the cumin seeds. Reduce heat and simmer until fragrant, about 5 minutes. Chop some beets and throw them in with some salt, coriander, and red chilli powder. Simmer till tender and crumbly. Add chopped coriander and lemon juice to finish.
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Prep veggies and wrap
Peel and chop carrots, cut cucumber into slices, and wash spinach or lettuce well. Pat dry and set aside. On the other side, soften rotis or tortillas by gently warming them in a pan.
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Assemble wraps
Spread the yoghurt or hummus thinly over the wraps. Pile with fresh veggie filling and some grilled paneer or tofu. Roll up the wrap firmly but tightly. Make a half slice if you like.
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Serve
Enjoy the crispiest flavour right away, or wrap in foil for a picnic or lunchbox later.