Fresh Vegetable Wraps

Step 1

Blend tomatoes, chillies, a pinch of chilli powder, and some hot water in a bowl until smooth.

Step 2

Heat a little oil in a pan, then add the all-purpose flour. Cook it for 2-3 minutes, stirring often. Add chopped garlic and sauté for another 2-3 minutes until fragrant.

Step 3

Pour in the tomato and red chilli puree, then season with salt, chilli powder, chilli flakes, and oregano. Mix everything well.

Step 4

Stir in some tomato ketchup and a bit of water, cover the pan, and let it simmer on medium-low for about 5-7 minutes. Once done, turn off the heat.

Step 5

In a separate bowl, combine chopped beans, onions, spring onions, coriander, enchilada sauce, salt, and pepper. Mix it all together for the filling.

Step 6

Take a wrap, spoon in the veggie stuffing, sprinkle some cheese on top, and repeat for a total of four wraps.

Step 7

Spread some of the tomato sauce on the bottom of a baking dish, place the wraps on top, pour over the remaining sauce, and cover everything with a generous layer of cheese.

Step 8

Bake in a preheated oven at 180°C (350°F) for 30-35 minutes until bubbly and golden. Garnish with fresh basil leaves before serving.

How To Plate This Dish

Serve these wraps with a side of fresh fruit or a simple green salad for a complete meal. They also pair well with a tangy dipping sauce like tzatziki or a light vinaigrette. For a heartier option, include some grilled chicken or tofu inside.

Leftover Storage Guide

Wrap leftovers tightly in plastic wrap or store them in an airtight container to keep the vegetables crisp. It’s best to assemble the wraps just before eating to avoid sogginess. If you need to prepare in advance, keep the fillings and wraps separate until ready to serve.