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Curry Wraps with Coriander
Duration:
25 Min
Level:
Easy
Made by:
Lori
Hi, I'm Lori (@lorilistic) and I'm a nutrition student. I believe we can eat a healthy and balanced diet without sacrificing anything! To make that easier, I've made it my mission to create healthy recipes and make them look as delicious as possible!
Ingredients
10
Servings
100 g lettuce
2-3 Carrots, in pieces
1-2 tbsp olive oil
1tsp salt
1 lemon, juice squeezed
1 packet of planted.chicken curry
1 clove of garlic
1-2 spring onions, in pieces
1 Handful of coriander, fresh, leaves plucked off
250 g vegan cream cheese
10 Wheat tortillas
300 g tomatoes, sliced
2-3 Carrots, in pieces
1-2 tbsp olive oil
1tsp salt
1 lemon, juice squeezed
1 packet of planted.chicken curry
1 clove of garlic
1-2 spring onions, in pieces
1 Handful of coriander, fresh, leaves plucked off
250 g vegan cream cheese
10 Wheat tortillas
300 g tomatoes, sliced
Preparation
1
Wash the lettuce and cut the leaves into small pieces (set aside 10 leaves for filling the wraps).
2
Also chop the carrots and pour them into the bowl with the salad. Season with olive oil, salt and lemon juice.
3
Fry the planted.chicken curry in a pan with 1 tablespoon of oil for 3-5 minutes on both sides.
4
Finely chop the garlic, onions and coriander and add to the salad with the vegan cream cheese and planted.chicken curry and mix everything together.
5
Heat tortillas on both sides in a pan, spread with approx. 2 tbsp of filling each, spread lettuce on top and top with tomatoes.
6
Fold in the top and bottom edges of the tortillas and roll up tightly to create a sealed roll. Cut the wraps diagonally in half and serve!
