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Moroccan Vegetable Wrap
Ingredients:
170g Mixed sliced veggies (make your favourite mix or slice carrots, red pepper, white cabbage, bean sprouts, button mushrooms and spring onions)
20g Roasted cashew nuts
30g Cooked chickpeas (from a can is Fine)
80ml Coconut Milk
5g Fresh garlic
90g Cooked short grain brown rice or any rice you prefer.
30ml Soya sauce
10g Moroccan spice mix (1tsp paprika, Pinch of salt, ¼ tsp brown sugar, grind of black pepper, pinch of ginger powder ground cardamom, cumin powder and ground cloves, cinnamon, ground all spice and cayenne)
10ml Olive oil
1 whole-wheat roti
20g Chopped dates
30g Shredded baby leaf lettuce
Method:
1. Heat the brown rice in a microwave and set aside
2. Heat the olive oil in the wok
3. Add the garlic
4. Add the vegetable mix
5. Sauté for a minute
6. Add the chickpeas
7. Add the Moroccan spice mix and sauté further
8. Add the dates and cashew nuts
9. Add the coconut milk and soya sauce
10. Cook for a further minute be careful not to over cook
11. Warm the roti in the oven or microwave
12. Add the shredded lettuce
13. Add the heated rice
14. Layer the Moroccan mix over the rice
15. Roll up the wrap and cut in half and enjoy
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