Protein Wraps with Plant-Based Nuggets
Ingredients
- Ingredients for 4 wraps
- 150 grams of wheat flour
- 50 grams of cornmeal
- 10 cl of water
- 5 cl of water
- 2 pinches of salt
- 1 small teaspoon of spirulina
- Filling
- 12 delicious plant-based Happyvore nuggets
- 1 nice tomato
- 1 large avocado
- 8 sucrine lettuce leaves
- ½ red onion
- Sauce
- 150 grams of plant-based yogurt
- 1 dash of olive oil
- 3 cl of lemon juice
- 2 tablespoons of Sriracha
- Salt and pepper
- You can also make this recipe using store-bought wraps.
The Step-by-Step Recipe
1/ Start by making the wrap dough: pour all the ingredients into a mixer and mix with the dough hook for 5 minutes on low speed, then increase the speed and knead for about 5 more minutes until the dough is smooth. Let rest for 30 minutes.
2/ Divide the wrap dough into 4 portions and shape into balls. Roll out thinly with a rolling pin, then cook in a hot skillet without oil (1 to 2 minutes per side).
3/ Wash the tomato and slice it thinly. Peel the avocado and slice it thinly. Wash the sucrine lettuce leaves. Peel the red onion and cut into thin strips.
4/ Make the sauce by whisking all the ingredients together. Season with salt and pepper.
5/ Grill the nuggets over medium heat for 5 minutes per side with a few drops of olive oil.
6/ Assemble the protein wraps by spreading the sauce in the center, then adding 1 to 2 lettuce leaves, 3 nuggets, 2 tomato slices, 3 avocado slices, and a few thin slices of red onion.
7/ Roll the wraps gently, pressing firmly. Enjoy them hot or warm with a glass of iced tea!
