Vegan Wrap

(using flatbread made from scratch).

Brown bagging it today? I have the perfect vegan wrap for you to try. It’s so quick and simple to make. It uses vegetables that can be picked fresh from the garden: beets, cucumbers, pickled carrots, chopped beet leaves. Spread with a healthy and tasteful hummus. Try it with a griddled flatbread made from scratch! Yes, please!

Make the pickled carrots: Shred three large carrots. Mix with 1/4 cup water, 1 tablespoon cider vinegar, 2 tablespoons dried cranberries, a dash of sugar, and one clove of minced garlic. Salt and pepper to taste. Let sit for 30 minutes to marry the flavors. Use the extra as a side salad. Delicious!

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Make the flatbread: Mix 3 cups of flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Pour in 1 cup warm water and mix to combine. On a lightly floured board knead the bread until the dough is soft and no longer sticky, adding more flour or water as needed.

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Place dough back in the bowl, cover, and let sit for 15 minutes. Divide the dough into 6 – 8 equal-sized balls. I like to shape the balls into a small, fat, rectangle. It helps to give me the desired flatbread shape I’m looking for. Roll each piece of dough out into a 10” x 5” rectangle, about 1/8” thick.

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Using an oil sprayer bottle filled with canola oil spray a griddle with oil and heat over medium-high heat until hot. You can use any oil, but I like canola. It has a light almost buttery flavor that compliments the bread. Drop the dough, one at a time, onto griddle and cook until golden and bubbly. Turn and do the other side. Remove and cover with a towel until ready to use.

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Use 1 beet with leaves still attached. The beet does double duty in this recipe. The bulb is shredded while the leaves are thinly chopped, for approximately 1/2 a cup. Shred 1 cucumber. Set aside.

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Arrange the wrap: Spread roasted red pepper hummus on one flatbread. I love the taste of Sabra. It is my go-to hummus and what I used in this recipe. Layer with shredded beets, shredded cucumber, thinly chopped beet leaves, and pickled carrots.

 

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Roll into a wrap and enjoy! – Ella

Flatbread

  • Servings: 8-12
  • Difficulty: easy
  • Print

Ingredients


• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup warm water
• Oil for spraying

Directions

  1. Mix the flour, baking powder, and salt together, pour in the warm water and mix. On a lightly floured board knead the dough until it is soft and no longer sticky, adding more flour as needed.
  2. Place in a bowl, cover, and let sit for 15 minutes.
  3. Divide the dough into 8 equal-sized balls. Roll each ball out into a 10” x 5” rectangle, about 1/8” thick.
  4. Spray a griddle, or cast-iron pan, with cooking spray and heat over medium-high heat until hot. Drop bread unto griddle and cook until golden brown and bubbly. Turn and do the other side.

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