Whole Wheat Salad Garlic Tomato Chutney Wrap

People often undo the benefits of a veggie-loaded filling by rolling it into a nutrition-scarce refined flour wrap. Why not use leftover chapatis as a wrap instead—as shown in this recipe? It will make innovative use of leftovers while also ensuring better nutrition. This Whole Wheat Salad Garlic Tomato Chutney Wrap can be prepared quickly if you keep some garlic-tomato chutney handy. The use of bean sprouts and other fresh veggies and greens

Whole Wheat Salad Wrap, rich in vitamin A, iron, vitamin C and fibre, making a wholesome, satiating breakfast, from left-over chapatis. This dish can be put together quickly, if the hummus has been prepared in advance and refrigerated.

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 wraps


4 leftover chapatis
1 recipe garlic tomato chutney

To Be Mixed Together For The Salad
1/2 cup thinly sliced tomatoes
1/2 cup thinly sliced spring onions whites
1/2 cup carrot juliennes
1/2 cup bean sprouts
1 cup shredded iceberg lettuce
1/2 cup sliced capsicum
1/2 tbsp lemon juice
1 tsp olive oil
salt to taste



  1. Divide the salad and garlic tomato chutney into 4 equal portions and keep aside.
  2. Place a chapati on a clean, dry surface and spread a portion of the garlic tomato chutney evenly over it.
  3. Place a portion of salad in the centre of the chapati and roll it up tightly.
  4. Repeat steps 2 and 3 to make 3 more wraps.
  5. Serve immediately.



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