Whole Wheat Salad Wrap

by Tarla Dalal

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These whole-wheat salad wrap is rich in vitamin A, iron, vitamin C and fibre, making a wholesome, satiating breakfast, from left-over chapatis. This dish can be put together quickly, if the hummus has been prepared in advance and refrigerated.

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Preparation Time: 4 hours.
Cooking Time: 30 mins.
Makes 4 wraps.
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Ingredients

4 letover chapatis , approx. 200 mm. (8") in diameter
1 recipe Garlic Tomato Chutney

For the salad
1/2 cup tomatoes, thinly sliced
1/2 cup sliced spring onions
1/2 cup carrot , cut into thin strips
1/2 cup bean sprouts
1 cup lettuce ,shredded
2 tbsp finely chopped corriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
1/2 tsp roasted cumin seeds (jeera) powder
1/2 tbsp lemon juice
1 tsp olive oil or oil
salt to taste

Method

For the salad

Combine all the vegetables and bean sprouts in a bowl and refrigerate for at least 30 minutes.
Just before serving, add the cumin powder, lemon juice, olive oil and salt and mix well.

How to proceed

Place one chapati on a clean dry surface.
Spread an even layer of the chutney on the chapati.
Top with a generous portion of salad in the centre of the chapati and roll up tightly.
Repeat to make the remaining 3 wraps.
Serve immediately.

Nutrient values per wrap