New York Chapati
One of the fastest ways to make a tasty snack or meal is to always have some tortillas or chapati in the house. These can be spread with your choice of condiments, topped with any variety of veggies, and rolled up to be eaten by hand.
April 7, 2010
Serves one
What you need:
- 1 cup broccoli
- 1/2 cup cauliflower (optional)
- 1 tablespoon carrot, finely grated
- 1 tablespoon red cabbage, finely grated
- 2 tablespoons yellow squash, finely grated
- 1/4 cup barbecued onions (see below-optional)
- 1 whole-wheat tortilla, chapatti or pita
- 1 tablespoon dairy-free mayonnaise
- 3 thin slivers dill pickle
- 1/2 cup lettuce, finely shredded
- 1/2 cup alfalfa sprouts
- 2 slices avocado (optional)
- Dash of sea salt, spike, or salt-free seasoning (optional)
What you do:
- Cut broccoli into thin lengths, using only florets and upper portion of stalk. Break cauliflower into tiny florets. Place broccoli and cauliflower in vegetable steamer, covered, over boiling water for 5 minutes or until vegetables are tender when pierced with the tip of a sharp knife. Mix thoroughly carrot, cabbage, and squash.
- In a small skillet, heat 1 teaspoon olive oil. Add 1 small white onion (sliced), and sauté until it begins to soften. Add 1/2 tablespoon vegan barbecue sauce and continue sautéing, stirring frequently, until onion is thoroughly wilted.
- In a dry, hot skillet, heat the tortilla or chapatti, turning from one side to the other until soft, but not crisp. Place on a large sheet of plastic wrap. Spread tortilla with mayo. Add a line of broccoli down the center. Crumble cauliflower and place a line of it on the broccoli. Add a line of pickle, grated vegetables, and barbecued onions. Top with lettuce, sprouts, and avocado. Sprinkle with salt or spike.
- Roll tortilla tightly, crepe-style around vegetables. Wrap tightly in plastic wrap until ready to serve (will keep for 2-3 days in the refrigerator). Cut it in half and push the plastic wrap partially down but leave one end closed to catch the drippy sauces. If using pita, just stuff all ingredients into the pita.
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