Grilled Vegetable Wrap

Grilled Vegetable Wrap

“Snack Time Worries” have you ever faced one of these? Well I do all the time. The main worry is that snack should be healthy, filling and if it’s tasty that is a bonus and I think this recipe fulfils all the above mentioned criteria.

At first glance this may seem like a complicated recipe but let me assure you that it isn’t. You just need to be a bit organised, that’s it. Like you can make the sauces a day in advance, you can make roti an hour or so before serving or may be longer but as I haven’t tried keeping roti’s for longer than an hour so I can’t really comment.

Well two parts of recipe done now you just have to chop vegetables and put in oven for grilling. While veggies are grilling you can chop the salad for the wraps. Well that leaves assembling the wraps which is super easy.
Sauces: In my last blog I had posted recipes for Mint Chutney/Sauce and Honey Mustard Sauce, so I am attaching a link to the sauce recipes. You can go through it and prepare sauces accordingly.

Sauce Making Recipe (click here for the sauce recipes)

Making Roti :

Makes: 8 rotis of approx. 8"diameter

Ingredients:

2 cups whole wheat flour

1/2 tsp. salt

1/4 tsp. baking soda

1/2 tbsp.ghee/ cooking oil

1/2 cup milk

3/4 cup water

1. Take whole wheat flour in a bowl add salt, baking soda, ghee/oil and bring it all together by adding milk and then gradually add as much water as needed.( quantity of water will vary depending on quality of wheat flour) It should form a soft pliable dough so we have to knead it well. Cover it and keep aside for10-15minutes.

2. Take golf ball size dough ball and roll it into a thin roti.

3. Take a flat pan/tava and heat it up then add your roti to it and cook it on both side till the brown spots appear. Make sure rotis are cooked on high flame. Keep rotis ready for use when needed.
* You can substitute roti with tortillas. Tortillas can be home made or store bought. 

Preparing vegetables for Grilling

Ingredients:

1 Zucchini

1 Red bell pepper

1 Green bell pepper

1 Yellow bell pepper

1 Onion (medium size)

1 Carrot (medium size)

6 Baby potatoes

2-3 Garlic cloves (you can skip it if you don’t like it)

1.5 tbsp. of olive oil / any neutral flavoured oil

2 tsp. mixed dry herbs (oregano, thyme, basil, rosemary etc.)

½ tsp. red chilli flakes

1 tsp. sea salt or to taste

Method:

1. Wash all vegetables thoroughly then chop red, yellow, green bell peppers in cubes. Cut zucchini in thick quarters .Peel onions, cut into quarters and separate the layers.

 2. Take washed baby potatoes, cut into half. Put some water in a pan and add these potatoes, boil for 2 minutes. We don’t want to cook too much because we are going to grill them later.

3. Peel your carrots and cut in thick batons or as you wish.

4. Take 3-4 garlic cloves and slightly crush them with the skin on.

5. Put all vegetables into one big bowl and add olive oil and salt to taste. Toss everything together and spread on a baking tray lined with aluminium foil and do make sure to grease the foil lightly with oil.

6. Preheat your oven at 180 degree Celsius for 10 minutes and then put in your tray with vegetables to grill for 15-20 minutes.

7. After taking out your tray from oven carefully, transfer all grilled vegetables in a bowl for assembling the wraps. Don’t forget to take out your garlic cloves and squeeze all the pulp out into the bowl with other veggies.

8. It would be better if you grill your vegetables just before you want to serve your wrap, so that by the time you assemble everything your veggies would still be warm enough.

Preparing Vegetables for Salad Toppings:

Ingredients:

1 onion

1 cucumber

1 iceberg lettuce

1. Peel onion and after cutting into halves slice thinly. Then separate the slices.

2. No need to peel your cucumbers just slice in roundels.

3. Chop iceberg lettuce or just tear into bite size pieces with your hands.

* Quantity of ingredients for salad topping could vary depending on how much or less salad you like as your topping.

Assembling of Wrap:

 Ingredients:

 1 tbsp. olive oil /any neutral flavoured oil.

1. Put a flat pan or a skillet on your burner and switch it on. Take a roti/tortilla and brush it lightly with oil using a pastry brush. Now put this roti on hot pan for 5-6 seconds on each side, pressing lightly with a spatula or flat spoon.

2. Keep your sauces, grilled vegetables and toppings ready. Now spread some mint sauce on your roti and then put grilled veggies on top of it. Drizzle some mustard sauce and some mint sauce. Add all raw salad toppings and just make a roll of it or just wrap everything whichever way seems convenient to you.