Char grilled vegetable wraps
A few years back I had tried a shop bought wrap, which was the only vegetarian option available in that shop. It had a wonderful combination of vegetables – capsicums, sweet potato, onion etc. So as per normal I tried to re-create my own version. At first I used vegetables that I would have cooked, say in a pan or wok such as the savoury filling, then I thought of using char grilled roast vegetables instead.
This is a very simple and flavourful wrap. I do not use any herbs, salt and pepper, or spices but it still tastes good – simple flavours of the vegetables and the condiments. It is just amazing how you can taste all of the combination of vegetables used. This makes a simple wrap into a flavourful meal. These wraps are good eaten hot or cold, so make a good picnic food or lunches. If you make a meal out of it then perhaps serve them with a side salad or potato wedges.
For the condiments I use soft cheese spread and sundried tomato oliviada paste to give the vegetables the added flavour. Oliviada is a recipe I saw in a vegetarian cookbook, the recipe had just black olives, garlic and olive oil, and to this I added the sundried tomatoes. As it is a good simple paste to have I usually make a jars worth and it keeps well for a month in the fridge.
Char grilled vegetable wraps
Instead of plain wraps, try getting wraps that have added flavour, such as multi-grain or Mediterranean herbs. Instead of adding soft cheese spread and olivada you can use plain or flavoured houmous/hummus. If you do not have a griddle pan, roast the vegetables in the oven until they are golden brown.
Preparation time: 30 mins Cooking time: 30 mins Serves: 2
6 to 8 wraps
250 g soft cheese spread
150 g sundried tomato olivada
1 small red and green capsicum thick stripes
3/4 mushrooms sliced
1 medium red onion sliced
1 cup butternut squash or sweet potato cubed into 2 cm square pieces
1 small courgette (zucchini) slices
1 tbsp olive oil
80 g pitted black or green olives roughly chopped
60 g sun dried tomato – soaked in hot water and then roughly chopped
1 large clove of garlic
4 tbsp olive oil
1 tsp fresh crushed black pepper
* Blend the above to a coarse puree in a blender or food processor. If you are using marinated olives you will need less oil, if using dry olives then you may need more olive oil. *
1) Chop the vegetables and place them in a bowl with the olive oil. Coat the vegetables in the oil (you can use a spray if you prefer) and place on a preheated griddle pan and cook on both sides and keep aside.
2) Warm the tortilla wraps on both sides. Spread the soft cheese spread and oliviada paste all over one side of the tortilla then place some of the vegetables in a long pile in the middle of the wrap but not all the way to the edge.
3) From both ends of the vegetable pile, fold the sides of the wrap in towards the middle. Now fold the bottom of the wrap into the centre, then roll it to cover the rest of the vegetables. This should make a small parcel like a burrito. Finally cut it in half and enjoy.