Creative Mini Wraps

Quick & easy

30

minutes

For

2

servings

 To the cook

Alicia (lellisch.veganfood) lives in Bavaria and studies industrial design. In May 2020, she started her food blog on Instagram. She wants to inspire and show how easy and delicious vegan cooking and eating is.

This goes in

For the wraps:

  • 1 cup red lentils
  • 3 cups water (for soaking)
  • 1 cup water
  • 1 cup soy milk

For the fillings:

Ingredients

Asian Inspired:

  • 160g planted.chicken nature  
  • 3 tbsp. soy sauce
  • 1 tbsp rice vinegar
  • ½ tbsp agave syrup
  • 1 tablespoon cornflour
  • ½ Mango
  • ½ cucumber
  • 3 tbsp vegan mayo
  • 1 teaspoon sriracha
  • Black sesame

Mexican Inspired:

  • 160g planted.pulled BBQ
  • 3 tomatoes
  • 1 lime
  • 1 corn on the cob
  • ¼ iceberg lettuce

French Inspired:

  • 160g planted.chicken herbs & lemon
  • 1 red onion
  • 1 tsp agave syrup
  • 2-4 tbsp. water
  • Chives
  • 3 tbsp soy yoghurt
  • 1 clove garlic
  • ½ tsp salt

Ingredients

Preparation

For the wraps:

  1. Soak the lentils in water for 3 hours.  
  2. Drain after soaking. Puree the lentils with water and soy milk until a smooth paste is formed.
  3. In a frying pan, fry out the batter in small circles to make mini wraps.

Asian Inspired filling:

  1. Marinate the planted.chicken in the marinade of soy sauce, rice vinegar, agave syrup and cornflour for 10 minutes.  
  2. Dice the mango and cut the cucumber into thin slices.  
  3. For the Sriracha mayo, mix the mayo and the Sriracha.
  4. Fry the Planted in a pan until golden brown on all sides.

Mexican Inspired Filling:

  1. Briefly fry the planted.pulled in a pan until crispy brown on all sides.  
  2. Dice the tomatoes and mix with the juice of the lime. Cut the corn kernels off the cob. Cut the iceberg lettuce into small pieces.

French Inspired filling:

  1. Fry the planted.chicken in a pan until it is golden brown on all sides.  
  2. Cut the onion into thin slices and fry in a pan until translucent. Glaze with water and agave syrup.
  3. Chop the chives. Mix the soy yoghurt with the chives and squeeze the garlic. Mix everything well.

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