Leftover Chapathi and Salad Wrap recipe
These wraps are conveniently portable, making them perfect for packing in lunchboxes or taking on-the-go.
Ingredients
- 4 leftover whole wheat chapatis approx. 200 mm. (8″) in diameter
- 1 recipe garlic tomato chutney
For the salad
- 1/2 cup tomatoes thinly sliced
- 1/2 cup spring onions sliced
- 1/2 cup carrot cut into thin strips
- 1/2 cup bean sprouts
- 1 cup lettuce shredded
- 2 tablespoons finely chopped coriander
- 2 tablespoons finely chopped mint
- 1/2 teaspoon roasted cumin powder jeera powder
- 1/2 lemon juice
- 1 teaspoon olive oil or oil
- salt to taste
Instructions
For the salad
- Combine all the vegetables and bean sprouts in a bowl and refrigerate for at least 30 minutes.1/2 cup tomatoes, 1/2 cup spring onions, 1/2 cup carrot, 1/2 cup bean sprouts, 1 cup lettuce, 2 tablespoons finely chopped coriander, 2 tablespoons finely chopped mint
- Just before serving, add the cumin powder, lemon juice, olive oil and salt and mix well.1/2 teaspoon roasted cumin powder, 1/2 lemon juice, 1 teaspoon olive oil or oil, salt to taste
How to proceed
- Place one chapati on a clean dry surface.4 leftover whole wheat chapatis
- Spread an even layer of the chutney on the chapati.1 recipe garlic tomato chutney
- Top with a generous portion of salad in the centre of the chapati and roll up tightly.
- Repeat to make the remaining 3 wraps.
- Serve immediately.