Power Wrap is a nourishing, wholesome and awesome wrap that packs a solid punch. Chef Pankaj’s wrap is stuffed with colourful and healthy vegetables. The wrap itself is made with whole wheat flour. The vegetables provide essential vitamins, minerals, antioxidants and fibre.
The chef serves this power wrap with tangy and zesty raw mango and pineapple salsa.
Chef Pankaj’s Power Wrap is a snack-cum-meal dish that will power your kids by giving them energy for the entire day.
Power Wrap Recipe By Chef Pankaj Bhadouria
Power Wrap Recipe
Pankaj Bhadouria
Power Wrap is a nutritious and delicious wrap that gives energy to your kids. Chef Pankaj Bhadouria shares the step-by-s ... Read More
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
snack
Difficulty
MEDIUM
Ingredients For Power Wrap Recipe
For Power Wrap
1 cup whole wheat flour
salt to taste
¼ cup spinach puree
water as required
2 tsp oil
1 cup thinly sliced pumpkin
1 tbsp oil
⅓ cup chopped onion
¼ tsp turmeric powder
½ tsp red chilli powder
¼ cup chopped tomatoes
water as required
1 chopped green chilli
¼ tsp garam masala powder
¼ tsp coriander powder
¼ tsp cumin powder
water as required
1 tbsp chopped coriander leaves
½ tsp lemon juice
½ tsp chaat masala
flour for dusting
½ tbsp tomato sauce
pumpkin mash
juliennes of carrot
shredded purple cabbage
shredded cabbage
slurry mixture
2 tsp oil
raw mango & pineapple salsa
coriander flower for garnish
coriander leaves for garnish
How to make Power Wrap Recipe?
- In a bowl, add flour, salt, spinach puree and mix well. Add water and make a soft, smooth dough. Cover and keep aside for 15 minutes.
- Heat a non-stick pan, add oil and brush it evenly. Now arrange the pumpkin slices and cook it for 3-4 minutes on each side or until it turns slightly golden brown on both sides.
- Remove the pumpkin to a bowl and mash it.
- Heat oil in another pan, add onion and saute until it turns slightly golden brown.
- Add turmeric powder, red chilli powder and saute it for 1-2 minutes. Add tomato and a dash of water, cook until tomato becomes soft.
- Add in green chilli, garam masala powder, coriander powder, cumin powder and saute it for 2-3 minutes.
- Add in pumpkin mash and a dash of water, mix it well. Cook it for another 2-3 minutes. Add coriander leaves and mix well. Remove the mixture into a bowl or a plate and allow it to cool down, now add lemon juice, chaat masala and mix it well.
- Take a small portion out of the dough and roll it out into a thin disc. Heat a griddle pan and cook the roti until it is half done.
- Apply tomato sauce and top with pumpkin mash and spread it. Top with carrot, purple cabbage and cabbage.
- Apply the slurry mixture on all the sides and fold both sides in. Take the bottom part and roll it over and seal it.
- Heat grill pan, add oil and spread it evenly. Place the wraps and cook them for 2 minutes on each side on medium low flame or until we can see grill marks on each side.
- Serve hot with raw mango and pineapple salsa, garnish with coriander flower and coriander leaves.
View Step by Step Recipe
In a bowl, add flour, salt, spinach puree and mix well. Add water and make a soft, smooth dough. Cover and keep aside for 15 minutes.
Heat a non-stick pan, add oil and brush it evenly. Now arrange the pumpkin slices and cook it for 3-4 minutes on each side or until it turns slightly golden brown on both sides.
Remove the pumpkin to a bowl and mash it.
Heat oil in another pan, add onion and saute until it turns slightly golden brown.
Add turmeric powder, red chilli powder and saute it for 1-2 minutes. Add tomato and a dash of water, cook until tomato becomes soft.
Add in green chilli, garam masala powder, coriander powder, cumin powder and saute it for 2-3 minutes.
Add in pumpkin mash and a dash of water, mix it well. Cook it for another 2-3 minutes. Add coriander leaves and mix well. Remove the mixture into a bowl or a plate and allow it to cool down, now add lemon juice, chaat masala and mix it well.
Take a small portion out of the dough and roll it out into a thin disc. Heat a griddle pan and cook the roti until it is half done.
Apply tomato sauce and top with pumpkin mash and spread it. Top with carrot, purple cabbage and cabbage.
Apply the slurry mixture on all the sides and fold both sides in. Take the bottom part and roll it over and seal it.
Heat grill pan, add oil and spread it evenly. Place the wraps and cook them for 2 minutes on each side on medium low flame or until we can see grill marks on each side.
Serve hot with raw mango and pineapple salsa, garnish with coriander flower and coriander leaves.