Wheat tortilla wrap with lentil and veggies

Ingredients

For The Tortillas

• 1 cup whole wheat flour
• 1 tsp (teaspoon) oil
• 1/2 tsp salt

For The lentil and veggie Stuffing

• 1/2 cup sliced onions
• 1/2 chopped spring onions
• 1/2 cup shredded cabbage
• 1/4 cup sliced bell peppers
• 1 tomato, cut into slices
• 2 tbsp(tablespoon) coarsely grated carrot
• 2 tbsp boiled lentils (masoor)
• 1/2 cup grated low-fat paneer (cottage cheese)
• 1 tsp soy sauce
• 1 tsp ginger- chilli-garlic paste
• 2 tsp chillies in vinegar
• 1 tsp oil salt to taste

Other Ingredients

• Whole wheat flour for rolling

Method

For the tortillas

Step 1

Mix the flour, oil and salt and make a dough by adding enough warm water.

Step 2

Knead the dough well.

Step 3

Keep aside for ½ an hour by covering with a wet cloth to prevent from drying.

Step 4

Pull out one small portion of the dough.

Step 5

Roll like a chapati (thin rounds of 100 mm (5″) diameter) with the help of little flour.

Step 6

Cook lightly on a non-stick pan till it develops light brown spots.

Step 7

Flip to other side and allow to develop brown spots on the other side too.

Step 8

Remove from the pan and keep aside.

For the veggie stuffing

Step 1

Wash and soak the lentils for half an hour.

Step 2

Cook the soaked lentils in a pressure cooker for about two whistles.

Step 3

Heat oil in a non-stick pan over high flame.

Step 4

Add chilli-garlic paste and saute till it browns.

Step 5

Insert the vegetables and stir-fry for a few minutes.

Step 6

Add low fat paneer, soya sauce, ginger juice, chillies in vinegar and salt and toss well.

Step 7

Keep aside for filling in the tortilla.

To proceed

Step 1

Place 1 tortilla on a flat dry surface and spread one portion of the stuffing on it.

Step 2

Roll it and serve immediately.

Step 3

Repeat the procedure with the remaining tortillas and filling.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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