Vegan Wortelwrap
Transform your lunch routine with this vibrant and wholesome Vegan Wortelwrap, a delicious twist on traditional wraps that puts nutrient-rich carrots in the spotlight! Made with freshly grated carrots, chickpea flour, and simple spices like smoked paprika, these gluten-free wraps boast a satisfying texture and earthy flavor while remaining entirely plant-based. Filled with creamy hummus, crisp salad greens, crunchy cucumber, and red bell pepper, each wrap is a refreshing medley of colors and textures, topped off with a hint of fresh herbs and a zingy splash of lemon juice. Quick to prepare in under 35 minutes, this recipe is perfect for a light lunch, meal-prep staple, or healthy on-the-go snack. Ideal for vegans, vegetarians, and health-conscious foodies, the Vegan Wortelwrap is a feel-good meal that celebrates both flavor and nutrition in every bite.
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Recipe Information
Ingredients
- 4 pcs Large carrots
- 100 grams Chickpea flour (gram flour)
- 150 ml Water
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 120 grams Hummus
- 2 cups Mixed salad greens
- 1 cup Cucumber, julienned
- 0.5 cup Red bell pepper, thinly sliced
- 2 tablespoons Fresh cilantro or parsley (optional)
- 1 teaspoon Lemon juice
Instructions
Peel and grate the large carrots finely. You should end up with about 2 cups of grated carrot.
In a mixing bowl, combine the grated carrot, chickpea flour, water, olive oil, salt, black pepper, and smoked paprika. Mix well until you get a thick batter-like consistency.
Heat a non-stick skillet over medium heat. Lightly grease the pan with a small amount of olive oil if necessary.
Pour a ladleful of the batter onto the heated pan and use the back of the ladle to spread it into a thin, round wrap approximately 6-8 inches in diameter.
Cook the wrap for 2-3 minutes on one side until it starts to set and lightly brown, then carefully flip it and cook for another 2 minutes on the other side. Repeat this process with the remaining batter to make 4 wraps.
Once all wraps are cooked, let them cool slightly.
Spread a generous layer of hummus on each wrap, leaving a small border around the edges.
Top each wrap with mixed salad greens, julienned cucumber, sliced red bell pepper, and fresh herbs if using. Squeeze a little lemon juice over the veggies for added zest.
Carefully roll up each wrap tightly. Slice in half if desired and serve immediately or wrap in parchment for on-the-go meals.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 33.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
