Smokey Vegan Wraps with Pink Yoghurt and Salsa

These wraps are one of my favourite things to make – I like to freeze the potato and chickpea filling so i can grab it when I’m stuck for dinner. The beetroot & coconut yoghurt goes with so much as well so you can make a big batch and keep in the fridge for a week or so. Same goes for the salsa, it goes with so much – avocado toast, eggs, salads, chilli, fish .. the list goes on and on. 

Serves 4

Ingredients

Sweet Potato & Chickpeas 

  • 1 Large Sweet Potato (peeled and cut into bite sized chunks)
  • 1 Can of Chickpeas (drained and rinsed)
  • 1 Medium Red Onion (Peeled and roughly chopped)
  • 2 Tablespoons of Harissa Paste
  • 50 mls of water
  • 1/2 Red Chilli (de seeded and roughly chopped)
  • Salt and pepper to taste
  • 1 Teaspoon of dried oregano
  • Tablespoon of Olive Oil

Basic Salsa 

  • 3 Large Vine tomatoes (finely chopped)
  • 1/2 Standard Cucumber (finely chopped)
  • 1/2 Red Chilli (De-seeded and roughly chopped)
  • 1 Small red onion (peeled and Finely chopped)
  • 1 Small tin of Sweetcorn (drained and rinsed)
  • Small Handful of Fresh Coriander, roughly chopped stalks and all.

Coconut & Beetroot Yoghurt 

  • 250g of Dairy Free Coconut Yoghurt
  • 1 Ball of Beetroot – pre cooked (roasted or steamed – not pickled)
  • 1 Small Clove of Garlic
  • 1 Sprig of Fresh Dill
  • 3 Fresh Mint Leaves

 

  • Corn Wraps
  • Greens like spinach or mixed salad
  • Drizzle of Coconut yoghurt
  • Extra Herbs like fresh coriander

 

 

Directions

The Smokey filling

  1. Heat the oil in a heavy based sauce pan with a lid – keep to a medium heat. Add the Onion and cook till soft.
  2. Add the Sweet potato, chickpeas , chilli, oregano and the Harissa paste. Give the contents a good stir so everything is coated. Cook for about 5 minuets. Adding a little water every now and again.
  3. Put the lid on the pan and cook for about 10/15 minuets. Adding water every now and again and giving the pan a good stir and season as you go.  Make the Salsa and Sauce whilst this is cooking.
  4. When the potatoes are nice and soft take the pan off the heat and keep warm till you are ready

Salsa

  1. Put all of the ingredients into a Tupperware box, snap the lid on and give it a good shake to mix it all together.

Coconut Beetroot Yoghurt Sauce

  1. Add all the ingredients to a blender and blend till you have a nice smooth consistency – add a little water or some more yoghurt if you want.

 

Assemble the wraps and dig in! 

 

I hope you love these as much as i do!

 

Fi

xx

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