Wheat Bran Tortilla Wraps

Wheat Bran Tortilla Wraps

Wheat Bran Tortilla Wraps provide a high-fiber alternative to traditional wraps, combining the nutritional benefits of whole wheat and wheat bran to create a versatile and wholesome option that supports digestive health and overall well-being.
25 Minutes
Serves 2

Ingredients

  • FOR THE TORTILLA
    • Whole wheat flour - 1 cup
    • Bagrry’s Wheat Bran - 1 tbsp
    • Salt - 1 tsp
    • Cumin powder - ½ tsp
  • FOR THE 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
    • Onion - 1, finely sliced
    • 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

Recipe

  • 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