Soy chunk veggie wrap

By Shalini Kolluri

What I love about wraps is how creative you could get with them. They can be healthy or unhealthy, light or greasy and heavy. I usually love whole wheat wraps with the right amount of crunch and moisture. The right spread can really make a healthy wrap easier to swallow. I added pickles in this recipe because it adds sourness that I really crave in a wrap. Hope you love it as much as I do.


Whole wheat wrap:


2½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)

½ cup canola oil

1 teaspoon salt

1 cup warm water



In the bowl pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed.

Add the warm water and continue mixing until the dough is smooth, about 3 minutes.

Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with a wet cloth and let rest at room temperature for at least 15 minutes.

Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle or an even rectangle like I did here.

Grease the pan with a touch of oil  and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

Yogurt dressing :


In 1/2 cup of low fat yogurt add salt, 3 minced garlic cloves and pepper. Mix it thoroughly but not for too long as it may become runny. Add a pinch of red chili powder (chili flakes) and 1 teaspoon chopped cilantro (optional)to it.

Stir fried soy chunk filling:



After soaking in water, the soya chunks would appear double in volume. Squeeze all the water from the soya chunks. I prefer to cut soya chunk pieces into smaller ones.Marinate it with pepper powder, chilli powder, ginger(crushed), garlic(crushed) and salt for 10 minutes.

Heat oil in pan. Add marinated soy chunks and 1 cup water. Adjust salt. Cover and cook it for 15 minutes.Stir fry it well. Now open the lid and cook until the water evaporates. To have a perfect dry, add 1-2 teaspoons oil. Saute it well until it turns dark in color.

..and now..the wrap..


I took the whole wheat tortilla and spread a generous amount of yogurt spread on the wrap (adds moisture to a dry wrap). To this I added soy chunks, a few pickle slices, stir fried onion slices/ raw onion, some lettuce or cabbage (adds crunch), green bell pepper slices and 1 teaspoon sriracha sauce. You could add any kind of vegetable and the sriracha can be substituted for a spoon full of tahini even. Roll it into a wrap and enjoy it!






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