Main Course
Quick & Easy
Garden Vegetable Wraps
These fresh and colorful wraps are perfect for a light lunch or snack. Packed with crunchy veggies and a flavorful dressing, they’re easy to make and delicious to enjoy any time of day.
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25 min
Total Time
♜
4
Servings
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Easy
Difficulty
Ingredients
4
servings
Watch the Recipe
Instructions
1
Step 1
Blend together tomatoes, chillies, chilli powder, and a little hot water until smooth.
2
Step 2
Heat some oil in a pan, add the all-purpose flour, and cook it for a few minutes. Then toss in the chopped garlic and sauté until fragrant.
3
Step 3
Pour in the tomato and red chilli puree, season with salt, chilli powder, chilli flakes, and oregano, and stir everything well.
4
Step 4
Add tomato ketchup and a splash of water, cover the pan, and let it simmer gently for about 5-7 minutes. Then turn off the heat.
5
Step 5
In a bowl, mix together beans, onions, spring onions, coriander, enchilada sauce, salt, and pepper to make the stuffing.
6
Step 6
Take a wrap, fill it with the stuffing and some cheese, and repeat to make about four wraps.
7
Step 7
Spread some of the sauce on the bottom of a baking dish, place the wraps on top, pour the remaining sauce over them, and cover generously with cheese.
8
Step 8
Bake in a preheated oven at 180°C for 30-35 minutes. Once out, sprinkle with fresh basil leaves before serving.
Why You’ll Love This Recipe
These wraps are fresh, colorful, and packed with nutrients. They offer a light and satisfying meal that's perfect for warm days or quick lunches. Plus, they are easy to customize with your favorite veggies and dressings.
Serving Suggestions
Serve with a side of fresh fruit or a simple green salad. They also pair well with a cold soup or a tangy yogurt dip to add extra flavor and variety.
Storage Tips
If preparing ahead, wrap each tightly in plastic wrap or foil and store in the refrigerator. For best freshness, assemble the wraps just before serving to prevent sogginess. Leftover vegetables can be kept separately for up to two days.
