April 1,2020

Roasted Veggies Lettuce Wraps

Servings: Time:

Course Lunch, Main
Cuisine International
Keyword Lettuce wraps, Roasted vegetables
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people

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
  • CHICKPEA SAUCE

  • 1 can Chickpeas drained (bit save the water)
  • 1/2 tsp Paprika
  • Olive oil
  • Salt
  • Paper

Method

  • 1. Preheat the oven at 400F/200C.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Close the edges of the tortilla and set aside. Repeat till all tortillas have been filled. Serve warm.

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