Moong Wraps With Coriander Salsa

Ideal for a filling rainy-day snack

Recipe by rashida of mumbai, IN

Ingredients vegetarian 8 servings

    • 8 tortillas
    • 1 cup baked beans
    • ½ cup boiled mung sprouts
    • A few leaves of cabbage shredded
    • 2 medium carrots, grated
    • 2 cups grated cheese
    • 4 tbsp mayonnaise
    • 2 tbsp oregano
    For coriander salsa
    • 1 cup coriander
    • 1 tsp raisins
    • 1 green chilli chopped
    • Juice of 1 lemon
    • Little black salt


    Prepare coriander salsa

    Clean, wash and roughly chop coraiander leaves, in a blender grind chop coraiander leaves, raisins with chopped green chilli , make a smooth paste using a little water if required. Add black salt and blend again. Transfer to a bowl and stir in the lemon juice.

    To serve:

    1. Take one tortilla and heat it on a tava on both the sides
    2. Place the tortilla on a flat surface. Put some salsa over it and spread evenly.
    3. Spread a portion of baked beans, moong  sprouts over the salsa and top it up with shredded cabbage carrots cheese and mayonaise.
    4. Sprinkle oregano over and roll tortillas firmly.
    5. Fold a paper napkin around it and serve immediately.