Mumbai Wrap Me Up
Wrap
- 4 chapati or whole wheat tortillas
- 2 cups grated carrot
- 2 cups shredded lettuce
- 1/2 cucumber, sliced
- 1/2 cup roasted tomato ginger chutney
Hummous
- 1/4 cup canola oil
- 1” piece of ginger, thinly sliced
- 1 – 19 oz can of chick peas
- 1/4 cup cashews
- juice of 1 lime
- 2 garlice cloves
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cracked pepper
- 1/4 tsp cayenne
- pinch tumeric
- pinch cinnamon
- 2 tbsp chopped cilantro
- 2 tbsp chopped mint.
Tomato Ginger Chutney
- 4 roma tomatoes
- 1/2 cup sun dried tomatoes
- 1/2 yellow onion
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1tbsp minced ginger
- 1 tsp ground cumin
- 1/2 tsp red chili flakes
- 1 cinnamon stick broken in 2
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1/4 tsp salt.
- 4 whole roasted garlic bulbs
- 6 oz cambazola cheese
- 1 garlic crostini (french garlic bread).
To make the hummous - gGently heat the oil and ginger in a small pan. Let the ginger sizzle but not brown. After 10 minutes, remove from heat and let cool. Combine all of the ingredients in a food processor, including the ginger and oil. Blend to a rough puree.
To make the chutney - Bake fresh tomatoes and soak sundried tomatoes in boiling water. Heat oil in a skillet. Add onion, garlic, ginger, cumin, chile flakes and cinnamon stick. Place roasted and soaked tomatoes, onion mixture and remaining ingredients in a food processor and pulse to blend while retaining some texture.
To make the wraps - wrap a stack of chapati in foil and heat in the oven. Spread 1/2 cup hummous and 2 tbsp chuney down the centre of each chapati. Arrange the vegetables on tob and roll up.
