Main meals Recipes

Mexican-Style Wraps

Mexican food is one of my favourite foods (after Indian, Thai and Middle Eastern). Okay it’s like 4th in line but that’s still pretty good. Tbh I’ve never been to Mexico and I’ve heard that “real” Mexican food is waaay different from the globalized Mexican food we find these days, so I can’t really say I like “real” Mexican food since I’ve never had it, but that European adapted Mexican food you find everywhere is daaamn good (mainly cuz guac…). It’s also one of the easiest foods to eat vegan, since most meat dishes can be replaced with beans and you can usually substitute the cream or cheese with more guac (ain’t never got enough guac). In any case, it’s cinco de mayo this week so I thought I’d make an adapted healthy vegan & gluten-free version of my already adapted Mexican food, so this would probably make a Mexico-native cry, buuuut trying to cover my ass by putting “style” in the title there. It’s Mexcian-style. Kinda Mexican, damn delicious, healthy and easy AF to make. Enjoy chicos!

Sour “cream”:

  • 100g soy yogurt
  • 1 garlic clove (grated)
  • 1 tsp lemon juice
  • salt & pepper

Filling:

  • 1 cup rice (cooked)
  • 1 cup kidney beans (cooked)
  • 1/2 cup eggplant (chopped in small cubes)
  • 1/2 cup mushrooms (chopped in small cubes)
  • 1/2 cup corn
  • 1/2ย canned tomato
  • 1/2 cup water
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • handful of fresh coriander

Extra toppings:

  • 1/2 red pepper
  • 1/2 onion
  • 1/2 roasted sweet potato
  • 1/2 avocado
  • Fresh coriander

IMG_0146

Method:

  1. Put all the ingredients for the filling(except for coriander) in a small pot, cover and let simmer at low heat until mushroom and eggplant are soft
  2. Slice the red pepper, onion and sweet potato and put in the oven at high heat until roasted
  3. When the filling is cooked through, add coriander and mix
  4. Put the soy yogurt in a small bowl, grate the garlic clove in, and mix in lemon juice, salt and pepper
  5. Take a wrap bread (I used raw, vegan, gluten-free breads from WrawP), place 2 big tbsp of the filling 2/3 of the way to the right of the wrap, add red pepper, onion, sweet potato, sliced avocado and a big spoonful of sour “cream”)
  6. Roll up the wrap, cut in half, y esta!

 

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  • Your Mexican Friend
    May 28, 2016 at 10:38 pm

    Im a little offended that I was not invited to participate in this celebration