24
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
�
For the wrap:
�
�
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.
� � �
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!
24