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Roasted Curry Vegetable Wraps with Basil Tahini Mayo

My take on an Indian Street Food classic, the Bombay Burrito. It’s a whole grain wrap filled with roasted curry spiced cauliflower, sweet potatoes, and chickpeas, fresh arugula, pickled red onions, and a basil tahini mayo.
Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Pickling Time 1 hour
Total Time 40 minutes
Servings 8 wraps

Ingredients

Roasted Curry Vegetables

  • 2 Tablespoons olive oil
  • 1 head of cauliflower cut into small chunks
  • 2 sweet potatoes cut into small chunks
  • 1 can chickpeas drained, rinsed, and dried
  • 2 teaspoons curry powder
  • 1 teaspoon garlic
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • Pinch of cayenne optional
  • Pinch of pepper to taste

Basil Tahini Mayo

  • 1/2 cup packed fresh basil
  • 1/2 cup vegan mayo or any mayo you prefer
  • 1/4 cup tahini
  • 2-3 garlic cloves
  • Zest of a lemon
  • Juice of half a lemon
  • Salt and pepper to taste

Pickled Red Onion

  • 1/2 cup red wine vinegar
  • 1 tablespoon honey
  • Generous dash of salt
  • Pinch of pepper
  • Half of a red onion sliced very thinly

Additional Ingredients

  • 8-10 Whole wheat wraps
  • 1 cup arugula

Instructions

  1. Pickled Red Onions. Whisky together the vinegar, honey, salt and pepper. Add in red onions and allow to sit for at least an hour. This step can be done the day before.
  2. Veggies. Preheat oven to 400 degrees. Combine veggies, olive oil, and seasonings until all the veggies are well-coated. Add to a sheet pan and toast for 25-30 minutes, flipping half way through, until veggies are golden brown and sweetened potatoes softened.
  3. Mayo. In a food processor, combine all of the ingredients and blend until smooth and well-combined.
  4. Assembly. Take one of the whole wheat wraps. Add a smear of the mayo. Top with arugula, roasted veggies, and pickled red onions, and roll into a wrap. Repeat you have the desired amount of wraps. Should make about 8 wraps.*
  5. Serve and enjoy!

Recipe Notes

*All leftover ingredients can be stored in the fridge in separate containers to make additional wraps later.