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Main Ingredients | Green capsicum, Yellow bell pepper |
Cuisine | Mexican |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Grilled Vegetable and Mayo Wrap
- ½ cup Green capsicum grilled
- ½ cup Yellow bell pepper grilled
- ½ cup Red bell pepper grilled
- ¼ cup Button mushrooms grilled
- 2 tablespoons Babycorn grilled
- 3-4 Lettuce leaves assorted
- 4 tablespoons Eggless mayonnaise
- 1 cup Refined flour (maida)
- ½ cup Cornmeal
- ¼ teaspoon Turmeric powder
- to taste Salt
- 1 teaspoon Parmesan cheese powder 2 tablespoons +
- to taste Crushed black peppercorns
- 1 tablespoon Mustard paste
- 2 teaspoons Tomato ketchup
Method
- To make tortilla, combine refined flour, cornmeal, turmeric powder and salt in a bowl and mix well. Add enough warm water and knead into a soft dough.
- Divide the dough into small equal portions and flatten. Dust some flour on the tabletop and roll out into thin discs dusting with refined flour.
- Heat a non-stick tawa. Place the tortillas on it one by one, and roast till cooked on both sides.
- Wrap the prepared tortillas in aluminum foil.
- Mix bell peppers, mushrooms, babycorns, 2 tablespoons mayonnaise, 2 tablespoons parmesan cheese powder, crushed peppercorns, salt, mustard paste in a bowl.
- Combine remaining mayonnaise, tomato ketchup, salt, crushed peppercorns and 1 teaspoon parmesan cheese powder in a bowl and mix well.
- Apply prepared mayonnaise-ketchup mixture on each tortilla, tear and arrange lettuce leaves on one side, place a portion of prepared vegetable mixture over the lettuce and roll to make a wrap. Similarly prepare the rest.
- Halve the prepared wraps and serve immediately.
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