Wraps w/ Garlic Cashew Carrot Puree, Halloumi & Cucumber
Spice up your (stay at home) lunch with these delicious and colorful wraps!
When I bought these No Fairytales (Vegetable) Tortilla sheets (non-spon), I was so amazed at how flexible and vibrant they are. I stuffed mine with some crunchy veggies that I had lingering in my fridge and added some leftover garlic cashew & carrot puree that I made for my Ube Gnocchi. The wrap was so crunchy and creamy, and I was full when I finished it.
Sure, this wrap could be even more colorful with red cabbage, tomatoes and what not, but I’m a realist and sometimes you got to work with what you have ;-) Hope you give them a go!
Wraps w/ Garlic Cashew Carrot Puree, Halloumi & Cucumber
- Prep: 10 min (minus overnight soaking)
- Total: 15 min
Vegetables
Ingredients
NOTE: this recipe is good for one person
- 1 tortilla sheet (beet flavor from No Fairytales Tortilla)
- cucumber strips
- carrot slices
- lettuce leaves
- Halloumi (grilled or baked, optional)
- garlic cashew & carrot cream (see below for ingredients)
- salt & pepper to taste
For the garlic cashew & carrot cream:
- ½ cup cashews soaked overnight in 1 cup water
- ½ cup cooked carrots
- 3 tbsp (garlic) oil
- 3 tbsp cashew water
- ¼ tsp garlic powder (optional, I love the extra garlicy taste)
- ¼ tsp Pimenton (smoked pepper powder)
- pinch of chili powder (optional)
- salt & (white) pepper to taste
- food processor + sieve to create a fine paste
NOTE: to get a fine garlic cashew and carrot cream, run it through a sieve
Instructions
- Prepare the garlic cashew & carrot cream. Add all the ingredients to a food processor and pulse until it becomes a smooth paste. You can also run it through a sieve to make a finer puree. Set this aside.
- Then lay out two vegetable sheets on some baking sheet (this will make rolling easier) and smear some garlic cashew & carrot puree on it.
- Arrange the crunchy vegetables and roll it up. Make sure to press firmly so everything will stay inside.
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