3. Mix the mayonnaise and curry paste together and spread over the chapattis. Stir the cashew nuts into the rice and then put a quarter of the rice mix on each chapatti and top with mango slices and watercress. Roll up firmly to enclose the filling and cut in half to serve. If the wraps are to go, wrap in plastic wrap and pack in a cooler.

Reprinted with permission from Wraps by Jennie Shapter, copyright © 2007 by Ryland Peters & Small, published by Ryland Peters & Small.

Lemon and Garlic Hummus Tortilla Rolls
 By Jennie Shapter

 

 

 



Ingredients
14-oz. chickpeas, rinsed and drained
Grated zest and freshly squeezed juice of 1 lemon
2 garlic cloves, chopped
2 tablespoons tahini paste
4 x 10-inch flour tortillas
2 carrots, cut into think sticks
2 celery ribs, chopped
4 sun-dried tomatoes in oil, drained and sliced
½ small onion, thinly sliced
1 cup mache
Salt and freshly ground pepper

Directions
1. To make the hummus, put the drained chickpeas in a food processor with the lemon juice, garlic and olive oil. Blend until semi-smooth before adding the tahini. Season with salt and pepper and blend until smooth. Finally, stir in the grated lemon zest.

2. Lay the tortillas on a clean work surface and spread a quarter of hummus over each. Divide the carrots, celery, sun-dried tomatoes, onion, and mache between the tortillas, scattering over the center in a band. Season and tightly roll up each wrap.