High Protein Chapati Wrap

100% plant-based chapati wrap featuring 30g+ of protein

📝 Ingredients

• 1/4 cup warm water
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp curry powder
• 1 tsp freshly grated ginger
• 2 cloves garlic (grated)
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 veggie bouillon cube (I use the Go Bio Organic Vegetable Bouillon)
• 1.5 tbsp tamarind paste
• 1 tbsp avocado oil
• 1 block extra firm tofu (mine was 456g) (You can cut into sticks or slice with a mandolin for thinner strips)
• 85 g of chickpea flour (~2/3cup)
• 145 g All purpose flour (~1 cup)
• 2/3 cups water
• 1 tsp of salt
• 1 tsp of sugar
• 1 tbsp of avocado oil
• 1 carrot
• 1/8 of a cabbage
• 1 small tomato
• 1/2 green bell pepper
• 2 tbsp hemp seeds
• 1 tbsp flavoured vinegar (I used pineapple vinegar but Apple Cider or Red Wine vinegar will work)
• 1/2 tbsp maple syrup
• 1/2 tbsp of avocado oil

👨‍🍳 Instructions

1. 1--- Prep the Tofu ---
2. 2Warm the water in the microwave for a few seconds till it is warm but not hot
3. 3Mix the tamarind paste into the water and try and break it apart. Remove any seeds
4. 4Let it sit for about 10 minutes till it has dissolved
5. 5While the tamarind is soaking, combine all the spices into a spice grinder and blitz till everything is well combined into a powder
6. 6Mix the ground spices with the tamarind paste, grated garlic, ginger, vegetable bouillon powder and oil
7. 7Let the tofu marinade while you prep the chapati
8. 8--- Prep the Chapati ---
9. 9Combine all the dry ingredients and oil in a bowl and mix well
10. 10Slowly add in the water till you get a soft dough but it should not be sticky. You might not need all the water measured out.
11. 11Place the dough in an oiled bowl and set aside to rest
12. 12While the dough is resting make the salad
13. 13--- Make the Salad ---
14. 14Before you make the salad, preheat your oven to 425°F
15. 15Grate your carrot and cabbage and finely chop your green pepper and tomato
16. 16Combine all the salad ingredients in a bowl and set aside
17. 17--- Cook the Tofu ---
18. 18Place the tofu evenly on a baking tray and bake for 30 minutes flipping half way.
19. 19While the tofu is baking, you can move on to cooking your chapati
20. 20--- Cook the Chapati ---
21. 21Divide the dough into four even balls by weight
22. 22Preheat a large non-stick pan
23. 23One at a time, roll out the balls to about 9 inch in diameter. Please make sure it is not too thin otherwise it will crack when it cools down
24. 24Cook the chapati at medium heat till the top starts to turn translucent and air pockets start to develop (roughly takes 2-3 minutes). Flip the chapati and cook on the other side for about a minute or two.
25. 25Sprinkle a little bit of oil on the pan to crisp the chapati for a minute or 2
26. 26Set aside and continue to fry the rest of the chapati
27. 27The tofu should be done by the time you are done making the chapati
28. 28Assemble the wraps with the tofu and salad along with any condiments of choice. I prefer vegan mayonnaise.
29. 29These should make four wraps you can take for lunch.