When I bought these No Fairytales (Vegetable) Tortilla sheets (non-spon), I was so amazed at how flexible and vibrant they are. I stuffed mine with some crunchy veggies that I had lingering in my fridge and added some leftover garlic cashew & carrot puree that I made for my Ube Gnocchi. The wrap was so crunchy and creamy, and I was full when I finished it.
Sure, this wrap could be even more colorful with red cabbage, tomatoes and what not, but I’m a realist and sometimes you got to work with what you have 😉 Hope you give them a go!
Wraps w/ Garlic Cashew Carrot Puree, Halloumi & Cucumber
Ingredients
- 1 tortilla sheet beet flavor from No Fairytales Tortilla
- cucumber strips
- carrot slices
- lettuce leaves
- Halloumi (grilled or baked, optional) grilled or baked, optional
- garlic cashew & carrot cream (see below for ingredients) see below for ingredients
- salt & pepper to taste
For the garlic cashew & carrot cream
- ½ cup cashews soaked overnight in 1 cup water
- ½ cup cooked carrots
- 3 tbsp (garlic) oil
- 3 tbsp cashew water
- ¼ tsp garlic powder optional, I love the extra garlicy taste
- ¼ tsp Pimenton smoked pepper powder
- pinch of chili powder (optional) optional
- salt & (white) pepper to taste
- food processor + sieve to create a fine paste
Instructions
- Prepare the garlic cashew & carrot cream. Add all the ingredients to a food processor and pulse until it becomes a smooth paste. You can also run it through a sieve to make a finer puree. Set this aside.
- Then lay out two vegetable sheets on some baking sheet (this will make rolling easier) and smear some garlic cashew & carrot puree on it.
- Arrange the crunchy vegetables and roll it up. Make sure to press firmly so everything will stay inside.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made