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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. 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
100 g lettuce
2-3 Carrots, in pieces
1-2 t bsp olive oil
1 tsp salt
1 Lemon, juice squeezed
1 package planted.chicken curry
1 clove of garlic
1-2 spring onions, in pieces
1 Handful of cilantro, fresh, leaves plucked off
250 g vegan cream cheese
10 Wheat tortillas
300 g tomatoes, sliced
2-3 Carrots, in pieces
1-2 t bsp olive oil
1 tsp salt
1 Lemon, juice squeezed
1 package planted.chicken curry
1 clove of garlic
1-2 spring onions, in pieces
1 Handful of cilantro, fresh, leaves plucked off
250 g vegan cream cheese
10 Wheat tortillas
300 g 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
Fry the planted.chicken curry in a pan with 1 tablespoon of oil for 3-5 minutes on both sides.
4
Chop the garlic, onions and cilantro and add to the salad with the vegan cream cheese and the 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!
