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Curry wraps with coriander
Duration:
25 min
Level:
Easy
Made by:
Lori
Hi, I'm Lori (@lorilistic) and a nutrition student. In my opinion, we can eat healthy and balanced without sacrificing! 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
2-3 Carrots, in pieces
1-2 TABLESPOONS olive oil
1 TSP salt
1 lemon, juice squeezed
1 packet planted.chicken curry
1 clove of garlic
1-2 spring onions, in pieces
1 handful coriander, fresh, leaves plucked off
250g vegan cream cheese
10 wheat tortillas
300g Tomatoes, sliced
2-3 Carrots, in pieces
1-2 TABLESPOONS olive oil
1 TSP salt
1 lemon, juice squeezed
1 packet planted.chicken curry
1 clove of garlic
1-2 spring onions, in pieces
1 handful coriander, fresh, leaves plucked off
250g vegan cream cheese
10 wheat tortillas
300g Tomatoes, sliced
Preparation
1
Wash lettuce and cut leaves into small pieces (set aside 10 leaves for filling wraps).
2
Shred the carrots as well and transfer to the bowl with the salad. Season with olive oil, salt and lemon juice.
3
plantedFry the chicken curry in a pan with 1 tablespoon of oil for 2-3 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 tortilla patties on both sides in a skillet, spread each with about 2 tablespoons filling, spread lettuce on top and top with tomatoes.
6
Fold in top and bottom of tortillas and roll up tightly to form a closed roll. Cut wraps in half diagonally and serve!
