Crispy Lentil Tortilla Curry Wrap

A crispy lentil tortilla filled with roasted cauliflower, spiced chickpeas and fresh vegetables. The Natural Spices Hurry Curry gives this vegetarian dish a warm, aromatic flavor with notes of turmeric, coconut, cumin and ginger. Perfect as a healthy lunch or quick dinner.

Preparation time: 30 minutes
Servings: 2 wraps

Ingredients

For the filling

• 2 lentil tortillas
• 250 g cauliflower florets
• 200 g chickpeas, drained
• 2 tsp Natural Spices Hurry Curry
• 1 tbsp olive oil
• 1 handful fresh spinach
• ½ cucumber, in thin ribbons
• 1 small avocado, sliced
• 2 tbsp pomegranate seeds (optional)
• Fresh coriander, coarsely chopped

For the yogurt sauce

• 150 g Greek yogurt (0% or 5%)
• 1 tsp lemon juice
• ½ tsp Natural Spices Hurry Curry
• Pinch of pepper and salt

Preparation

1. Preheat the oven to 200°C.
2. Toss the cauliflower florets and chickpeas with the olive oil and 2 teaspoons Hurry Curry. Spread on a baking sheet lined with parchment paper.
3. Roast for 20 to 25 minutes until the cauliflower is golden brown and the chickpeas are slightly crispy. Stir once halfway through.
4. Meanwhile, mix the Greek yogurt with the lemon juice, ½ teaspoon Hurry Curry, pepper and a pinch of salt.
5. Warm the lentil tortillas briefly in a dry frying pan so they become pliable.
6. Spread each tortilla with a generous layer of yogurt sauce. Top with the spinach, roasted cauliflower, chickpeas, cucumber ribbons and avocado. Garnish with pomegranate seeds and fresh coriander.
7. Fold the sides inward and roll the tortilla tightly.
8. Then cook the wraps for 2 to 3 minutes per side in a dry frying pan or contact grill, until the exterior is golden brown and crispy.
9. Cut the wraps diagonally in half and serve immediately with the remaining yogurt sauce.

Airfryer

• Cook the cauliflower and chickpeas for 15 minutes at 190°C. Shake the basket halfway.
• Then cook the filled wraps for 4 to 5 minutes at 180°C until golden brown and crispy.

Tips

• Replace the chickpeas with grilled chicken for a non-vegetarian version.
• Add pickled red onion for extra brightness.
• A handful of roasted cashews adds extra crunch.
• Also nice with mango chutney or a spoonful of hummus.

Why Hurry Curry?

The warm blend of turmeric, coconut, coriander, cumin, fenugreek, chili, ginger and lemon gives both the vegetables and the yogurt sauce a lot of flavor. As a result, you hardly need any extra ingredients to put a surprisingly spicy and fresh wrap on the table.

Nutrition (per wrap, indicative)

• Energy: ± 490 kcal
• Protein: ± 21 g
• Carbohydrates: ± 41 g
• Fats: ± 24 g
• Fiber: ± 14 g

FAQ

1. Can I make the wraps in advance?
   Yes. Store the filling and sauce separately and fill the tortillas just before serving so they stay crispy.
2. Can I use other vegetables?
   Absolutely. Roasted sweet potato, broccoli, bell pepper or zucchini go very well with Hurry Curry.
3. Is this recipe suitable for meal prep?
   Yes. The roasted vegetables and yogurt sauce keep well in the fridge for 2 to 3 days.
4. Can I use vegan yogurt?
   Yes, an unsweetened soy or coconut yogurt works fine.
5. Can I eat the wraps cold?
   Yes, but they are best when warm and crispy.