Cauliflower, potato & toasted red lentil hummus wrap
This is a delightful combination of potatoes, cauliflower, and peas, Indian style (aloo gobi mutter) forming a hearty wrap with red lentil hummus as a base. This is a lean and healthy take on wraps, perfect for those looking for a satisfying and nutritious meal.
Recipe inspired from Vegan Richa.
Ingredients
- Red lentil hummus
- 7g canola oil
- 150g red lentils
- 100g chopped tomato
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 3/4 tsp cumin powder
- 1/4 tsp cayenne pepper
- 1.5 tsp sriracha sauce
- 1 batch of aloo gobi mutter
- Other ingredients
- 315g wraps
- pickled jalapenos to taste
Instructions
- Wash the red lentils thoroughly under running water, and drain.
- Heat up the oil in a saucepan, and toast red lentils for a minute or two.
- Add spices, mix briefly.
- Add tomato and sriracha sauce, and mix again.
- Add just enough boiling water to cover the lentils, cover with a lid, reduce heat, and let it cook through, making sure there is enough water and the bottom doesn't burn.
- Turn off heat, and let it sit for a bit.
- Puree the mixture with a spatula, blender, or potato masher.
- Heat up a pan over high heat without adding any fat, and quickly warm the wraps on both sides, without burning them.
- Transfer the wrap on a plate, add red lentil hummus, aloo gobi mutter, top with pickled jalapenos (optional), and wrap it up!