High Protein Tacos

Serves 1
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Directions

  1. 1Mash the boiled rajma and tofu together with chilli powder, pepper, jeera powder, salt, and schezwan chutney until well combined.
  2. 2Mash the boiled rajma and tofu together with chilli powder, pepper, jeera powder, salt, and schezwan chutney until well combined.
  3. 3Mash the boiled rajma and tofu together with chilli powder, pepper, jeera powder, salt, and schezwan chutney until well combined.
  4. 4Slightly cook the tortilla on one side.
  5. 5Slightly cook the tortilla on one side.
  6. 6Slightly cook the tortilla on one side.
  7. 7Flip the tortilla, spread the rajma–tofu mixture evenly on the cooked side.
  8. 8Flip the tortilla, spread the rajma–tofu mixture evenly on the cooked side.
  9. 9Flip the tortilla, spread the rajma–tofu mixture evenly on the cooked side.
  10. 10Drizzle a little oil on the tortilla and cook until golden and slightly crispy on both sides.
  11. 11Drizzle a little oil on the tortilla and cook until golden and slightly crispy on both sides.
  12. 12Drizzle a little oil on the tortilla and cook until golden and slightly crispy on both sides.
  13. 13Mix Greek yogurt and chilli sauce to make a quick creamy sauce.
  14. 14Mix Greek yogurt and chilli sauce to make a quick creamy sauce.
  15. 15Mix Greek yogurt and chilli sauce to make a quick creamy sauce.
  16. 16In another bowl, mix tomato, coriander, lemon juice, ketchup, and salt to make the salsa.
  17. 17In another bowl, mix tomato, coriander, lemon juice, ketchup, and salt to make the salsa.
  18. 18In another bowl, mix tomato, coriander, lemon juice, ketchup, and salt to make the salsa.
  19. 19Layer the sauce and salsa over the tortilla.
  20. 20Layer the sauce and salsa over the tortilla.
  21. 21Layer the sauce and salsa over the tortilla.
  22. 22Fold the tortilla into half, cut, and serve hot.
  23. 23Fold the tortilla into half, cut, and serve hot.
  24. 24Fold the tortilla into half, cut, and serve hot.

Ingredients

  • 100 g Boiled rajma
  • 100 g Boiled rajma
  • 100 g Boiled rajma
  • 70 g Tofu
  • 70 g Tofu
  • 70 g Tofu
  • 0.5 tsp Red chilli powder
  • 0.5 tsp Red chilli powder
  • 0.5 tsp Red chilli powder
  • 0.25 tsp Black pepper
  • 0.25 tsp Black pepper
  • 0.25 tsp Black pepper
  • 0.5 tsp Jeera powder
  • 0.5 tsp Jeera powder
  • 0.5 tsp Jeera powder
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tsp Schezwan chutney
  • 1 tsp Schezwan chutney
  • 1 tsp Schezwan chutney
  • 1 Whole wheat tortilla or chapati
  • 1 Whole wheat tortilla or chapati
  • 1 Whole wheat tortilla or chapati
  • 1 tsp Oil
  • 1 tsp Oil
  • 1 tsp Oil
  • 2 tbsp Greek yogurt
  • 2 tbsp Greek yogurt
  • 2 tbsp Greek yogurt
  • 1 tbsp Chilli sauce
  • 1 tbsp Chilli sauce
  • 1 tbsp Chilli sauce
  • 2 tbsp Tomato finely chopped
  • 2 tbsp Tomato finely chopped
  • 2 tbsp Tomato finely chopped
  • 1 handful Fresh coriander
  • 1 handful Fresh coriander
  • 1 handful Fresh coriander
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 0.5 tbsp Ketchup
  • 0.5 tbsp Ketchup
  • 0.5 tbsp Ketchup
  • to taste Salt
  • to taste Salt
  • to taste Salt

Tips

  • This recipe is a vegetarian quick recipe and an easy lunch idea.
  • Consider gluten-free options for the wrap.