Gobi Aloo Wrap with Spiced Lentil Hummus and Pickled Onions Recipe
A flavorful vegan wrap combining spiced red lentil hummus with a traditional Indian gobi aloo mutter stir-fry made from cauliflower, potatoes, and peas. This wholesome wrap is filled with vibrant spices, pickled onions, and fresh cilantro, creating a satisfying meal perfect for a quick lunch or dinner.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 2 servings 1x
- Category: Wraps & Sandwiches
- Method: Stovetop
- Cuisine: Indian Fusion
- Diet: Vegan
Ingredients
Scale
Lentil Hummus
- 1/2 cup red, pink, or orange lentils
- 1 cup water
- 1/2 medium tomato, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Sriracha sauce (or to taste)
- 1 teaspoon oil (for toasting lentils)
Gobi Aloo Mutter Stir Fry
- Cauliflower florets
- Potatoes, diced
- Green peas
- Spices and seasonings (refer to gobi aloo mutter recipe)
Wrap Assembly
- Medium or large tortillas
- Pickled red onions
- Fresh cilantro, chopped
- Salt and pepper, to taste
- Cilantro chutney or additional Sriracha/hot sauce for serving
Instructions
- Prepare Lentil Hummus: Heat a teaspoon of oil in a deep pan over medium heat. Add the washed lentils and toast them in the oil for about 2 minutes. Then add water, salt, garlic powder, cumin powder, cayenne pepper, Sriracha sauce, and chopped tomato. Mix well, partially cover the pan, and cook on low to medium heat for 13 to 15 minutes. After cooking, mash the mixture to create a thick hummus-like consistency.
- Warm Tortilla: Gently warm your medium or large tortilla in a pan or microwave until soft and pliable, which makes it easier to wrap.
- Spread Lentil Hummus: Spread a generous layer of the prepared lentil hummus evenly across the tortilla, making sure to cover the surface well.
- Add Lentils: Place some of the cooked lentils towards the two-thirds section of the tortilla to build the filling.
- Add Gobi Aloo Mutter Stir Fry: Top the lentils with the cauliflower, potato, and peas stir-fry, spreading it evenly along the filling area.
- Add Toppings: Sprinkle pickled red onions, salt, pepper, and fresh chopped cilantro over the top of the stir-fry to add layers of flavor.
- Wrap and Serve: Carefully fold the tortilla around the fillings to create a wrap. Cut in half if desired, and serve immediately with cilantro chutney or extra Sriracha for dipping or drizzling.
Notes
- For the gobi aloo mutter stir-fry recipe, refer to a traditional Indian cauliflower, potato, and peas stir-fry seasoned with spices like turmeric, cumin, and coriander.
- Adjust the amount of Sriracha sauce based on your preferred spice level.
- Pickled red onions can be made in advance by soaking thinly sliced red onions in vinegar, sugar, and salt for at least 30 minutes.
- This wrap is best enjoyed fresh but can be reheated gently if needed.
- For gluten-free option, substitute the tortilla with a gluten-free wrap.
Keywords: vegan wrap, red lentil hummus, gobi aloo mutter, cauliflower potato peas wrap, Indian vegetarian wrap, spicy lentil wrap, healthy vegan lunch
