Wraps using Olives from Spain
Prep. : 20 Mins
Cook. : 10 Mins
Total Time :
30 mins
Cuisine : Fusion
Servings : serves 2
Base for the wrap:
½ cup curd
1 tbsp chutney
VEG WRAP
Green olives from Spain (sliced) – 5-6 pcs
Tortilla wrap – 1 pc
Leftover aloo gobi (or any leftover veggies will do) – 1/4 cup
Few bell peppers (red, yellow, green)
Few leaves romaine lettuce (clean, dried and roughly cut)
NON VEG WRAP
5-6 pcs Black olives from Spain (Sliced) – 5-6 pcs
Tortilla wrap – 1 pc
Leftover tandoori chicken (pulled) – 1/4 cup
Onion (sliced) – 1/4 cup
Few leaves iceberg lettuce (clean, dried and roughly cut)
In a bowl first add hung curd, the chutney & mix it well.
For the Veg wrap:
Take a tortilla & spread the curd-chutney mixture. Place your leftover aloo gobhi or veggie on one quarter, the olives on the second quarter, the bell peppers on the third quarter &the romaine lettuce on the final quarter & wrap it up.
For the Non veg wrap:
Take a tortilla & spread the curd-chutney mixture. Place your leftover pulled tandoori chicken on the first quarter, black olive slices on the second quarter, onion slices on the third quarter, iceberg in the final quarter & wrap it.
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