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These Mint chutney Chard Cauliflower wraps are easy to put together and burst of flavor from the mint and thyme chutney. Vegan recipe Jump to Recipe
I wasnt sure what I would bring to the potluck this week till 10 am today:). Its just been one of those crazy weekends with allergy attacks and checking off last minute details on the Auction fundraiser. I still have to send out mails to everyone who got out-bid!
Only 30 or so hours left! If you havent bid on the amazing items yet, the time is now! You might get some of the items at the minimum bid, since you might not get out-bid by tomorrow.
The coolest part is that hubbs will match the total raised, so the donation amount will be doubled.
** this fundraiser is now over. ***
** this fundraiser is now over. ***
Currently VSPCA is dealing with a stray dog killing crisis. Every time there is a rabies scare, even before the cases can be confirmed that they were rabies or not, people start killing off the stray and community dog population(usually a in a very brutal way). VSPCA has already vaccinated 24000 dogs working day and night and will need all help possible to continue to do so.
The dogs who also get neutered and spayed can be adopted out, but that is not possible for the cows, calfs , buffaloes. They most likely will end up back in the dairy or leather industry and hence need a permanent sanctuary. The VSPCA cow sanctuary is quite self sustainable in terms of using cow dung for fertilizer as well as fuel(Bio-Gas) and doesnt use any dairy for sustenance.
Back to todays goodies and Potluck! Courtney over at The Fig Tree, came up with the fun idea of getting a bunch of us together for a Virtual Veggie Potluck. So we all are bringing something to the table today. I had a crazy weekend, and if this was a real potluck, I would bring something that I could put together really quickly, something with interesting set of flavors, usually a savory main dish, appetizer or side! I was thinking of a soup on Saturday, then it got too hot on Sunday. I thought of a cool Salad, and saw a bunch of Salad plans already ;), so here is a last minute Chutney and Wrap!
Mint Thyme Tomato Chutney: Made by hubbs yesterday! the Mint and Thyme is fresh from our balcony garden.
In a blender, Add 1 medium juicy tomato- chopped, 2 cups mint leaves, 1/2 cup thyme, 2-3 cloves of garlic, 1/4 green chili or red chili flakes, salt to taste, 1 teaspoon lemon juice.
Blend, taste and adjust salt and spices and serve! Add a few Tablespoons water if needed for blending.
Variations: Add this chutney to cooked chickpeas for a minty thyme Hummus for added protein in the wrap.
Chard Cauliflower Carrot Wraps
These Mint chutney Chard Cauliflower wraps are easy to put together and burst of flavor from the mint and thyme chutney.
Ingredients
- 1 teaspoon oil
- 2 cups packed chopped rainbow Chard , or any greens of choice
- 1 cup grated cauliflower
- 1/2 cup grated carrot
- 2 Tablespoons chopped cilantro
- 2 Tablespoons grated ginger
- 1/2 teaspoon carom seeds, ajwain
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes
Instructions
- In a large pan, add a teaspoon of oil. Heat on medium-low.
- Add 2 cups of packed chopped rainbow Chard or any greens of choice.
- Cover and cook for 4-5 minutes. Stir and cook until wilted to preference.
- Add 1 cup grated cauliflower, 1/2 cup grated carrot, 2 Tablespoons chopped cilantro, 2 Tablespoons grated ginger.
- Add 1/2 teaspoon carom seeds(ajwain), 1/2 teaspoon cumin powder, 1/2 teaspoon salt, and 1/2 teaspoon chili flakes.
- Mix and let warm up for a minute or cook covered for 4-5 minutes if you like the veggies a bit cooked.
- Warm up a large Wheat Lavash bread (9 by 12 inch) on a pan or oven or any wrap flat bread of choice.
- Spread the Mint Thyme Chutney on the wrap bread.
- Top with the Chard Cauli carrot mixture.
- Roll up, cut and serve immediately!
- To store, pack in foil and warm up in the oven before serving. Serve with a side of additional chutney. Cut up into smaller tighter rolls to serve as appetizers.
Nutrition
Calories: 72kcal, Carbohydrates: 10g, Protein: 2g, Fat: 2g, Sodium: 614mg, Potassium: 507mg, Fiber: 3g, Sugar: 3g, Vitamin A: 7725IU, Vitamin C: 51.2mg, Calcium: 46mg, Iron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
VIRTUAL POTLUCK FRIENDS
Big Bertha Burger by Helena – Peaches & Cream
Avocado & Potato Salad by Genevieve – Vanilla & Spice
Bell peppers stuffed with Quinoa & Black Beans by Cara- fork & beans
Super Green Salad with Strawberries by Caitlin– the Vegan Chickpea
Strawberry Rhubarb Coconut Crumb Bars by Heather – Sunday Morning Banana Pancakes
Chocolate & Banana Rolled Oat Bites by Natasha – VIMWAC
Peaches & Cream Granola Parfaits by Willow- Will Cook for Friends
Mango Avocado Salad by Courtney – the Fig Tree
Broccoflower Guacamole by Elainav- flavour food and wine
Quinoa and Black Bean Salad by Destini – the healthy wife
This Chutney and Wraps are heading to Hearth and soul blog hop, slightly indulgent Tuesdays, Allergyfree Wednesdays, Ricki’s wellness weekends
Went down great! The grated veg mix is amazing. I will definitely be making that again and again for sandwiches, wraps, toast, etc etc
Wonderful!
These wraps look AMAZING. Jeez, I wish this pot luck was real- yum!!!
What creative wraps! Always looking for more ways to incorporate vegetables, these look great. Thanks for sharing on Hearth & Soul. 🙂
Those wraps look soooo good, Richa!
Thanks Brooke!
Everything in this post looks so healthy and good! I’ve been eating more veggies lately, too. Yum!