Vegan Tuna Wraps
Ingredients
- 1 can chickpeas, rinsed & drained
- 2 ripe tomatoes, cubed
- 1 small cucumber, cubed
- 2 tbsp chives, ciseled
- 3 tbsp soy yoghurt
- 1/4 tsp salt
- 1 tsp dijon mustard
- 1 tsp paprika
- 1 tbsp nutritional yeast
- pepper
Preparation
Rinse & drained the chickpeas (if you want a better digestion, you can peel off the skin but that’s an extra 10 minutes!)
Flake them with a fork (or clean hands)
Add veggies and mix.
Add spices and yoghurt and mix again
Set in fridge about 15 minutes so flavour gets together
Wrap recipe: 1 cup all purpose flour, 1 tbsp olive oil, 1/4 tsp salt, 1/4 cup water
Simply mix & kneed with one hand until a dough super elastic forms. Adjust flour/water. Set 10 minutes. Then divide in 2 and roll out in very thin wrap (use flour to prevent sticking). Cook 2 minutes each side on hot pan. Keep in clean dishtowel. Use right away or damp the towel with water and microwave 20 sec to make soft again!
Here I served the wrap with cabbage, lettuce avocado & sprout
