Curried Vegetable Wraps

[Guest guest]

Curried Vegetable Wraps

 

1/2 cup green beans, sliced on the diagonal

 

1 cup very small broccoli florets

 

1 cup very small cauliflower florets

 

1 celery stalk, tough strings removed, stalk thinly

sliced

 

1 carrot, peeled and thinly sliced on the diagonal

 

2 green onion, thinly sliced on the diagonal

 

1 medium potato, peeled, diced and boiled

 

4 lettuce leaves

 

4 flatbreads or large flour tortillas

 

 

 

Mango Chutney Mayonnaise

 

1/4 cup low-fat mayonnaise or soy mayonnaise

 

1 Tbls mango chutney

 

1 tsp fresh lemon juice

 

1 Tbls curry powder

 

1 tsp minced shallots

 

1/2 tsp dry mustard

 

1 pinch cayenne pepper

 

1. To prepare Mango Chutney Mayonnaise, combine all

ingredients in a medium bowl. Chill.

 

2. Bring a saucepan of water to a boil. Plunge green

beans in water. Cook for 1 minute and remove with a

slotted spoon; refresh under cold running water. Add

broccoli and cauliflower florets. When the water

returns to a boil, cook for 2 minutes. Drain and

refresh under cold running water.

 

3. To the bowl with the curry mayonnaise, add the

beans, broccoli, cauliflower, carrots, green onions

and diced potato.. Stir to coat.

 

4. Place a flatbread on the work surface. Place a

lettuce leaf on top and spread with curried

vegetables.

 

 

 

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