"Chatpat" veggie wrap

A day off from work equates to a long list of errands in a handful of hours between the morning work-out and that quick siesta before the kids are back home from school and the evening "rush hours" begin! Aah the life of a mom, there is never a dull moment after all! Why not apply the same rule to our meals, "never a dull meal"! Hubby was working from home and I wanted to fix another quick meal without compromising on the taste and the nutrition. The fridge was stocked with fresh colorful veggies and I was tempted to pick up some sourdough bread for paninis when the spinach tortillas caught my attention and Bingo, this wrap was cooked up- first in my head and then in my kitchen.

Ingredients

Large spinach tortillas (could use other kind as well)

1 yellow bell-pepper

2 green onions

1 carrot

1 cup finely chopped cabbage 

1/4 zucchini 

3-4 tbsp shredded Amul cheese (or Mexican cheese if Amul not available)

5-6 chopped mint leaves 

1 diced green chili

1/2 inch piece of ginger grated

2 tsp canola oil

1 tbsp butter

1 tsp chaat masala

1 tsp aamchur powder

1 tsp soy-chili sauce (I use the Chinga secret combined sauce)

2 tbsp green coriander chutney

Salt to taste 

Serves 2

Prep time 10-15 min

Cook time 10 min

Method:

Finely chop all the veggies. Heat the oil in a pan and add the ginger, green chilies followed by all the veggies. Add salt, chili-soy sauce, spices listed and stir fry for about 3-4 minutes until the veggies are partly cooked and well-blended. On a warm skillet, place the tortilla with 1 tbsp butter applied. Spread the chutney followed by half the veggie mixture.

Top with cheese and roll it up like a burrito. 

Cook on medium flame for a couple of minutes. Cut it up and serve with ketchup or hot sauce. It tastes best if enjoyed right away!