Vegetarian Wrap Sandwiches for Picnic

Vegetarian Wrap Sandwiches for Picnic

Delicious recipe for veggie wrap sandwich that is great to pack for lunch or a picnic. Tortilla is stuffed with rice and a spicy veggie filling - making this a filling dish.

Author: Pavani

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Course: sandwich

Cuisine: American

Servings: servings

Ingredients

1½ cups Cooked Rice*

For Spinach – Chickpea curry filling:

1 tablespoon Oil
½ teaspoon Cumin seeds
1 Medium Onion, finely chopped
½ teaspoon Ginger+garlic paste
1 Small Potato, peeled and diced
4 cups Spinach, chopped
2 Medium Tomatoes, chopped
15 oz. Canned Chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
¼ teaspoon Turmeric
½~1 teaspoon Chana masala or Garam Masala
1 teaspoon Red chili powder
To taste Salt

For the Salad:

1 cup Cabbage, finely grated
1 Medium Carrot, peeled and grated
2 tablespoons Cilantro, finely chopped
To taste Salt & Pepper
1 tablespoon Lemon juice

Other Ingredients:

6 Tortillas (any flavor would work)

Instructions

Make Rice:

Start by making the rice or the other whole grain of choice. Once done, set aside to cool.
1½ cups Cooked Rice*

Make Chickpea filling:

Heat oil in a sauté pan on medium heat. Add cumin seeds and once the seeds start to splutter, add onions, ginger+garlic paste and sauté until lightly browned around the edges, about 3~4 minutes.
1 tablespoon Oil, ½ teaspoon Cumin seeds, 1 Medium Onion, finely chopped, ½ teaspoon Ginger+garlic paste
Add the potato and cook till the potatoes are tender, about 6~8 minutes. Stir in chopped spinach and cook till the greens are wilted, about 3~4 minutes.
1 Small Potato, peeled and diced, 4 cups Spinach, chopped
Add the tomatoes, chickpeas, turmeric, chana masala, red chili powder and salt. Mix well and cook till the tomatoes are tender, about 5~6 minutes. Curry should be moist but mostly dry. Check the seasonings and adjust accordingly.
2 Medium Tomatoes, chopped, 15 oz. Canned Chickpeas, drained and rinsed (or 1½ cups cooked chickpeas), ¼ teaspoon Turmeric, ½~1 teaspoon Chana masala or Garam Masala, 1 teaspoon Red chili powder, To taste Salt

Make Salad:

In a medium size mixing bowl, toss cabbage, grated carrot, cilantro, salt, pepper and lemon juice in a bowl. Set aside until ready to use.
1 cup Cabbage, finely grated, 1 Medium Carrot, peeled and grated, 2 tablespoons Cilantro, finely chopped, To taste Salt & Pepper, 1 tablespoon Lemon juice

Assembling the wraps:

Microwave the tortillas for 25-30 seconds to make them pliable.
6 Tortillas (any flavor would work)
To make the wrap, place some rice, filling and some cabbage mixture on the bottom half of the tortilla. Fold the bottom edge over the filling, followed by the sides, then roll and wrap to make the sandwich.
Serve right away or keep chilled until ready to eat.

Video

Notes

Use any rice you have on hand. Jasmine or sona masoori are my favorite. But any long or short grain rice would work.
Also feel free to use whole grains like quinoa, millet or farro instead of rice.
Cauliflower rice is a great substitute for regular rice in this recipe.
Bagged coleslaw or broccoli slaw or any of your favorite salad mix can also be used.
Leftover rice would work beautifully and will save time.
Sub tortilla with any kind of thin flatbread like lavash or roti.
Instead of the spinach-chickpea curry, you can use any leftover curry or stir fry. Only requirement would be to make sure that they are not too watery, otherwise the sandwich would get soggy.
Here are a few delicious and hearty veggie wrap ideas:

Nutrition

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