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Roasted Veggies Lettuce Wrap
Category
Lunch
Servings
6
Prep Time
50 minutes
Ingredients
2 Potatoes
2 Carrots
2 Beetroots
2 Bell peppers
3 Kale leaves chopped
3 Lettuce leaves chopped
1 tbsp Italian herbs
1 tsp Paprika
2 tbsp Nutritional yeast optional
6 whole wheat tortillas
-
1 can Cadia Garbanzo Beans
-
1/2 tsp Paprika
-
Olive oil
Salt
Paper
Chickenpea Sauce
Directions
Preheat the oven at 400F/200C.
Slice all the vegetables a la julienne and place them on a tray lined with baking paper. Sprinkle with oil, herbs, paprika, nutritional yeast, and salt to taste and bake for 35/40 minutes.
Place the chickpeas in a blender with 1 spoon of olive oil and the paprika and combine to a cream. Add a bit of the cooking water (or regular water if needed). Season with salt and pepper to taste.
When the vegetables are ready start filling the tortillas: top with a portion of chickpeas sauce, a portion of kale or lettuce, and finally a portion of mixed roasted vegetables.
Close the edges of the tortilla and set aside. Repeat till all tortillas have been filled. Serve warm.
