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
