Wheat Bran Tortilla Wraps

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  • 25 Minutes
  • 2 Serving

INGREDIENTS

  • Whole wheat flour - 1 cup
  • Bagrry’s Wheat Bran - 1 tbsp
  • Salt - 1 tsp
  • Cumin powder - ½ tsp

For filling

  • Bagrry’s Wheat Bran - ½ cup
  • Mixed vegetables (corn, beans, carrot, capsicum) - 1 cup
  • Onion - 1, finely sliced
  • Ginger-green chilli paste - 1 tsp
  • Turmeric powder - a pinch
  • Chaat masala powder - ½ tsp
  • Olive oil - 1 tsp
  • Egg - 1, beaten (optional)
  • Cucumber -1, finely chopped
  • Lettuce - 1 head, shredded
  • Mayonnaise - a dollop (optional)
  • Salt - ½ tsp
  • Pepper - ¼ tsp
  • Lemon juice - 1 tbsp
  • Cheese - ½ tbsp

PREPARATION

  • Add Bagrry’s Wheat Bran, salt and cumin powder to the whole wheat flour
  • Slowly add water to form soft yet slightly firm dough
  • Heat olive oil in a pan, add onion, ginger-green chili paste and sauté for few minutes till onion turns golden brown.
  • Add Bagrry’s Wheat Bran, water and let it cook for 5-7 mins on medium flame.
  • Add the vegetables, spices and lemon juice. Mix well and sauté for 7-8 mins
  • Whisk egg, salt and pepper in a bowl. Keep it aside.
  • To prepare tortillas, pull apart a medium sized ball of dough, dust the working surface with some flour and roll out the dough to form thin chapatti like tortillas
  • Heat the pan and place the tortillas, cook lightly on both sides.
  • Pour 2-3 tsp of the egg mix and flip the tortillas
  • Spread mayonnaise and cheese on one side of the tortilla, place cucumber and lettuce shreds followed by 3-4 tbsp of bran and vegetable filling in the middle of the tortilla and roll it tightly
  • Serve hot with mint and coriander chutney or sour cream

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