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The weekend is over and we made some delicious vegetable wraps. They are ideal for a light lunch or great as a picnic snack and are nicely packaged too. Theoretically and of course also practically you can switch with the vegetable varieties. Depending on what you have at home in your fridge or what may need to be consumed quickly. e.g. grilled peppers or zucchini, corn, cucumbers, fennel, tofu, cooked lentils, peas, hummus… Everything you like best.
We like to choose a combination of cooked / grilled and raw ingredients. Vegetable proteins from beans and tofu and fresh crunchy leafy vegetables.
Vegetable wraps
5 corn wraps
500 g of cauliflower
1 handful of baby spinach
3 carrots, grated
3 medium hot peppers, cut into fine rings
Mushrooms, sliced
3 tomatoes, chopped
250 g of white beans
avocado
250 g cream cheese (vegan)
cilantro sauce
250 ml of yogurt
1 bunch of coriander
1/4 garlic or more on request
Juice of a 1/2 lemon
salt and pepper
Preheat the oven to 200 ° C. Slice the cauliflower and spread on the baking tray. Drizzle with salt, pepper and olive oil. Roast for about 20 minutes in the oven crispy brown. Spread the corn wraps with cream cheese and top with vegetables. Roll together and wrap in bread paper. Halve the wraps with a sharp knife and tie with a kitchen yarn.
cilantro sauce
Put all ingredients in a blender and mix until finely puree. Put in a glass and keep in the fridge. Enjoy!
If you try these vegetable wraps or one of my other recipes, please leave us a comment how you liked it.Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we don´t miss a post.
Vegetable wraps
Ingredients
- 5 corn wraps
- 500 g of cauliflower
- 1 handful of baby spinach
- 3 carrots grated
- 3 medium hot peppers cut into fine rings
- Mushrooms sliced
- 3 to matoes chopped
- 250 g of white beans
- avocado
- 250 g cream cheese vegan
cilantro sauce
- 250 ml of yogurt
- 1 bunch of coriander
- 1/4 garlic or more on request
- Juice of a 1/2 lemon
- salt and pepper
Instructions
- Preheat the oven to 200 ° Slice the cauliflower and spread on the baking tray. Drizzle with salt, pepper and olive oil. Roast for about 20 minutes in the oven crispy brown.
- Spread the corn wraps with cream cheese and top with vegetables.
- Roll together and wrap in bread paper. Halve the wraps with a sharp knife and tie with a kitchen yarn.
cilantro sauce
- Put all ingredients in a blender and finely puree. Put in a glass and keep in the fridge. Enjoy!
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