A full meal vegan wrap with salad and barbecue+vegenaise dressing, best choice for the springtime. You can substitute the wrap with different flours, it does not necessarily have to be all-purpose or you can even buy ready made tortillas.
For the filling:
1 cup cooked red kidney beans
1 big chopped tomato
1/2 cup of finely chopped medium firm tofu
1 medium sized cucumber (chopped and peeled)
1 chopped big red bell pepper
1 cup chopped cilantro
2 teaspoons of dry dill
2 big chopped dill pickles
1 teaspoon black pepper powder
1 teaspoon of yellow mustard powder/mustard sauce
a pinch of asafetida (Hing)
2 teaspoons salt
For the dressing
1.Barbecue sauce: You can get regular Original barbecue sauce which has simple ingredients or make one at home. Recipe for home made barbecue sauce- Click Here
2. (Follow your heart brand) Vegenaise – This is like vegetarian mayonnaise, also a good substitute for sour cream.
3. A bunch of field greens (salad mix) or just spinach leaves
Process: Mix all ingredients for preparing a soft dough and keep it in a bowl covered with a wet cloth for 30 minutes.
By the time mix all the ingredients of the filling together and keep aside.
Make equal balls from the dough and roll into round chapati nearly 10 inches in diameter.
( A tip to roll the elastic dough: put some drops of oil on the rolling board, place the dough and then roll it, pulling it outwards from all the ends). Dust some rice or regular flour if needed.
Put it on a hot non-stick pan and cook on medium heat till both the sides have golden to brown spots. The inner part should be less cooked than the outer part.
Place the bread, add a spoonful of filling, barbecue sauce and vegenaise with some salad leaves. Close the bottom end first then left and right ends, keeping the top end open. You can also wrap them with some tin foil so that the wraps stay warm for a long time.
Serve with some fresh tomato soup.