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TEAM TALK
The Pampered Chef by Ash
TANGIE VEGGIE WRAP
Tangy Veggie Wrap
A refreshing and tangy veggie wrap that ’ s easy to make and perfect for on the GO ! Ingredients
3 tbsp sunflower seeds 2 small carrots 1 small red onion 1 / 4 bell pepper ( your favourite colour ) 1 small handful spinach or similar 0.5 inches ginger ( 0.4 inches = 1 cm ) 1 / 3 cup cottage cheese ( 1 / 3 cup = 100 g ) 1 / 5 cup Greek yogurt / sour cream 1 / 5 cup = 50 g ) 1 / 2 a lemon ' s zest 2 tbsp dijon mustard ( or try wasabi paste , but less !) 2 tortilla wraps Salt and pepper
Optional
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For the wrap :
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2 big spoons bean sprouts - if you like them ( they ' re really healthy ! And they add a lovely crunch too )
Roast the sunflower seeds in a pan without any oil / fat until golden brown .
Peel and grate the carrots . Wash and dice the the bell pepper ( get rid of the seeds and white bits ).
� Peel the onion and cut in thin rings . Wash and drain the spinach . Wash the bean sprouts with cold water and let them dry .
For the dressing :
� Peel the ginger and grate it into a bowl . Add the cottage cheese , Greek yogurt ( or your vegan substitute ), lemon zest and dijon mustard and mix it well .
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Spread the dressing mixture onto the wraps , stopping about 1cm from the edge . Lay out the spinach leaves on top .
Put the carrots , paprika , onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top .
Season with a dash of salt and pepper and fold the wraps a little on both sides , then at the bottom and roll it as tightly as possible ( without squishing the insides out !).
Cut the wraps into halves and serve . Enjoy !
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