Tortilla Wraps

My tortilla wraps are a crowd pleaser and a must have when friends are coming over. They are easy to assemble when you are ready to eat and just need some preparation beforehand. I am making this version with black eyed peas (lobia/rongi as is known in Hindi) but you can make this with kidney beans (rajma) as well. Since we add a lot of fresh veggies to it, this is a fresh and healthy recipe. You can add veggies as per your choice but try adding some colourful ones to keep them interesting and pleasing to your eyes. J I serve this with my fresh cucumber and onion pickle.

PREPARATION TIME: 15 minutes

COOKING TIME: 10 minutes
SERVINGS: 4
DIFFICULTY SCALE: Easy

INGREDIENTS: 

For the wrap filling:

  1. Black eyed peas/lobia – ¾  cup
  2. Onion – 1 small, roughly chopped
  3. Tomato – 1 medium, de-seeded and roughly chopped
  4. Bell peppers (green/yellow/red, whichever is available) – ½
  5. Olives – 4, roughly chopped (optional)
  6. Ripe Mango – 2 small slices, chopped
  7. Lemon juice – ½ lemon
  8. Oregano – few sprigs
  9. Chilli flakes – ½ teaspoon
  10. Turmeric powder – ½ teaspoon (optional)
  11. Salt – to taste

For the pickle:

  1. Cucumber – 1 small
  2. Onion -1 small
  3. Salt – to taste
  4. Pepper – few crushed
  5. Lemon juice – ½ lemon
  6. Olive Oil – a drizzle
  1. Tortilla flat breads – 4 (1 per person)

RECIPE:

  1. Boil the black eyed peas in a pressure cooker with hot water, salt and turmeric powder until they are tender. I keep them on high heat until the whistle of the pressure cooker blows once and then keep them on low heat for 15 minutes.
  2. Once they are cooked, remove the excess water and set aside to cool.
  3. In a bowl, slice cucumber into thin ribbons. Slice an onion in a horizontal fashion to create rings. Add lemon juice, salt, pepper and olive oil to create a pickle to go as a side to the tortillas.
  4. In another mixing bowl, add the cooked black-eyed peas, chopped onions, deseeded and chopped tomato and chopped bell peppers. Add diced olives, juice of a lemon, dried herbs, chilli flakes and salt. Toss and keep this filling aside.
  5. On a nonstick pan, heat both the sides of a tortilla for 1 minute each till they are slightly heated up.
  6. Once you are ready to serve, add the filling to the tortillas and serve with the cucumber pickle.

tortilla-wraps-platter

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