Serves 1
Directions
- 1Mash the boiled rajma and tofu together with chilli powder, pepper, jeera powder, salt, and schezwan chutney until well combined.
- 2Slightly cook the tortilla on one side.
- 3Flip the tortilla, spread the rajma–tofu mixture evenly on the cooked side.
- 4Drizzle a little oil on the tortilla and cook until golden and slightly crispy on both sides.
- 5Mix Greek yogurt and chilli sauce to make a quick creamy sauce.
- 6In another bowl, mix tomato, coriander, lemon juice, ketchup, and salt to make the salsa.
- 7Layer the sauce and salsa over the tortilla.
- 8Fold the tortilla into half, cut, and serve hot.
Ingredients
- 100 g Boiled rajma
- 70 g Tofu
- 0.5 tsp Red chilli powder
- 0.25 tsp Black pepper
- 0.5 tsp Jeera powder
- to taste Salt
- 1 tsp Schezwan chutney
- 1 Whole wheat tortilla or chapati
- 1 tsp Oil
- 2 tbsp Greek yogurt
- 1 tbsp Chilli sauce
- 2 tbsp Tomato finely chopped
- 1 handful Fresh coriander
- 1 tbsp Lemon juice
- 0.5 tbsp Ketchup
- to taste Salt
Tips
- This recipe is a vegetarian quick recipe and an easy lunch idea.
- Consider gluten-free options for the wrap.
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