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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
100g lettuce
2–3carrots, cut into pieces
1–2tbsp olive oil
1tsp salt
1lemon, juiced
1package planted.chicken
1cloveofgarlic
1–2scallions, chopped
1handful offresh cilantro, leaves picked
250g vegan cream cheese
10wheat tortillas
300g tomatoes, sliced
2–3carrots, cut into pieces
1–2tbsp olive oil
1tsp salt
1lemon, juiced
1package planted.chicken
1cloveofgarlic
1–2scallions, chopped
1handful offresh cilantro, leaves picked
250g vegan cream cheese
10wheat tortillas
300g 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
Sauté planted.chicken in a pan with 1 tablespoon of oil for 3–5 minutes on each side.
4
Finely chop the garlic, onions, and cilantro, add them to the salad along with the vegan cream cheese and planted.chicken , 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!
