Moroccan Wraps
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 tomato (s)
- 0.5 ½ cucumber (s)
- 2 spring onion (s)
- 0.25 teaspoon ¼ salt
- 2 tablespoon mint, roughly chopped
- 400 g canned chickpeas
- 1 teaspoon ground cumin
- 1 clove (s) garlic, crushed
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon sesame paste, (tahini)
- 6 tortilla (s), (wheat tortillas)
- salt and pepper
- Sumac and Pul Beaver
Print Recipe
Pin Recipe Instructions
- Finely dice the cucumber and tomatoes, cut the spring onions into thin rings. Put everything in a sieve, sprinkle with 1/4 teaspoon salt and let water soak for 5 minutes. Then rinse and drain. Put in a bowl and mix with chopped mint. Season to taste with salt, pepper, sumac and / or pul biber.
- Drain and roughly puree the chickpeas. Season with cumin, garlic, olive oil, lemon juice, tahini, salt and pepper.
- Briefly heat the tortillas in the microwave or in a pan (then they are easier to roll up) and brush each with a little chickpea mixture. Leave an approx. 2 cm wide border free. Put the tomato mixture in the center and roll up the tortillas tightly.
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