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Vegetable Wraps
These colourful wraps make a great alternative to bread for sandwiches or tortilla for your fajita. The beauty of them is not only the colour but the hidden vegetables inside - shhh!
Ingredients
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100g cooked beetroot or 150g spinach, wilted
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2 tbsp natural yogurt – you may need a little more if your dough is dry
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175g bread flour
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1 tsp baking powder
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1 tbsp olive oil, plus extra for cooking
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100g cooked beetroot or 150g spinach, wilted
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2 tbsp natural yogurt – you may need a little more if your dough is dry
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175g bread flour
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1 tsp baking powder
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1 tbsp olive oil, plus extra for cooking
What do we need?
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Stick Blender
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Mixing bowl
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Weighing scales
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Frying pan or pancake pan
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Knife and fork
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Fish slice
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Put the beetroot or spinach in a bowl with 2 tbsp yogurt and blitz with a blender until it is a soft paste - Be careful because the beetroot juice is messy and make sure you squeeze any water out from the spinach first
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Put 175g of flour in your bowl, add 1 tsp baking powder and 1tsp oil. Add one of the vegetable pastes (beetroot or spinach)
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Use your fork to mix your ingredients and bring them together into a dough
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Put your dough on a worktop with a little flour and knead it for a couple of minutes until it’s smooth
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Divide your dough into four.
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Put a little flour on the worktop and roll each ball out to a large circle, just like a dinner plate
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Try and get the dough as thin as possible
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Put 1 tsp oil in a large frying pan and cook the tortillas over a medium heat for two minutes per side, until they start to bubble
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You may need to add a bit more oil to the pan as you cook the others
Property of Cooking Pioneers
Tia's tip
Use a fork to mix the ingredients together first and then get your hands in bring the dough together