Eat The Rainbow Crunch Wraps Recipe

Fusion cuisine · 341 calories

Eat the Rainbow Crunch Wraps recipe

About this recipe

Eat the Rainbow Crunch Wraps are a vibrant, colorful fusion dish bringing together fresh vegetables, bold flavors, and satisfying textures. Perfect for a wholesome lunch, these wraps are packed with nutrients and designed to fuel your active lifestyle.

Ingredients

  • 400 G Natco Chick Peas Canned 400g
  • - Filippo Berio Garlic Flavoured Olive Oil
  • - Edmal Red Cabbage
  • 100 g Yorkshire English Carrots 100G
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • - Fresh Asian Coriander Bunch
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • - Avogrande Frozen Supreme Guacamole
  • 200 G Authentic Greek Yogurt
  • - Budgen Mission 6 Tortillas Plain 368G
  • NaN Bute Island Cheddar Flavour Block
  • 1 Lime - 1 Each
  • - La Chinata Sweet Smoked Paprika
  • 100 G Trs Ground Cumin Jeera Powder
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder
  • - Ktc Minced Garlic Paste

Instructions

  1. 1. Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper.
  2. 2. Prepare the roasted chickpeas: In a bowl, toss the chickpeas with olive oil, smoked paprika, ground cumin, and salt. Spread them on the baking tray and roast for 20 minutes, stirring halfway through, until crispy.
  3. 3. Make the rainbow slaw: In a large bowl, combine shredded red cabbage, grated carrot, thinly sliced red pepper, and chopped fresh coriander. Toss with lime juice, olive oil, and a pinch of salt for a tangy dressing.
  4. 4. Prepare the avocado crema: Blend the avocado, Greek yogurt, lime juice, garlic, and a pinch of salt in a food processor until smooth and creamy.
  5. 5. Warm the tortilla wraps in a dry skillet for about 30 seconds per side to make them pliable.
  6. 6. Assemble the wraps: Place a tortilla on a flat surface. Spread a generous layer of avocado crema in the center, followed by a scoop of the rainbow slaw, roasted chickpeas, and a sprinkle of grated cheddar cheese.
  7. 7. Fold the tortilla into a crunch wrap: Start by folding the bottom edge of the tortilla up over the filling, then fold in the sides, and finally fold the top edge down to create a hexagon shape.
  8. 8. Heat a skillet over medium heat and lightly grease with olive oil. Place the crunch wrap seam-side down in the skillet and cook for 2-3 minutes, pressing gently with a spatula, until golden and sealed. Flip and cook the other side for another 2-3 minutes.
  9. 9. Repeat with the remaining wraps. Serve immediately with extra avocado crema on the side for dipping.