Frankie/Veggie/Kathi wraps with Mexican filling

Frankie/Veggie wraps was on the luxury menu for us during college. I remember eating only during parties or birthday celebrations in our college canteen. It was a bit expensive to the pocket and hence it was always fascinating to eat it. After college I used to eat it whenever I could, but the wraps are usually made of all-purpose flour and a lot of oil. So I decided to make it at home with healthy ingredients and since then it has been in our weekend menu.

Ingredients:

For wrap
Indian roti/chapati – 4

For bean spread
Black/Red/Rajma beans – ½ cup (cooked)
Tomato – ¼ cup (roughly chopped)
Salt – to taste

For Mexican filling
Green pepper/capsicum – 1 cup
Corn kernels – 1 cup
Onion – ½ cup (finely chopped)
Oil – 1 tsp
Salt – to taste
Pepper – to taste

For coleslaw
Cucumber – ½ cup (grated and squeezed to remove water)
Carrot – ½ cup (grated)
Mayonnaise – ¼ cup
Cream – ¼ cup
Yogurt – ¼ cup
Red chilli flakes – 1 tsp
Coriander leaves – 1 tbsp (finely chopped)
Salt – to taste

For hot sauce
Mix together 1 tbsp each of red chilli sauce, green chilli sauce and ketchup

For tangy sauce
Mango/amchur powder – 1 tsp
Chaat masala – 1 tsp
Red chilli powder – 1 tsp
Water – 3-4 tbsp

Procedure:

To make bean spread

1. Blend together the ingredients under ‘for bean spread’ into a thick mixture.

To make Mexican filling

1. Heat oil in a pan and add all the ingredients under ‘for Mexican filling’. Fry for about 3-5 minutes until the vegetables have softened a bit.
2. Remove from heat and place them aside.

To make coleslaw

1. Blend together the mayonnaise, yogurt and cream until a creamy texture is obtained. This tastes similar to sour cream.
2. Mix the cucumber, carrots, red chilli flakes, coriander and salt and also add about ¼ cup of blended creamy mixture to this. Combine well and place aside.

To make tangy sauce

1. Combine all the ingredients under ‘for tangy sauce’ place aside.

To assemble

1. Take each roti and apply some prepared hot sauce all over it.
2. Spread about 3 tbsp of bean spread in the center of the roti.
3. Add some coleslaw over the bean spread and sprinkle required amount of Mexican filling.
4. Drizzle about a tbsp of tangy sauce over the filling and wrap it up.
5. You may serve the wraps either with some salad, fries or onion rings.

Note:

1. For the wraps, you may use any leftover roti as well.
2. You may use refried beans for the bean spread. Make sure the bean spread is not moist. It should be very thick else the wraps become soggy.
3. You may add cabbage instead of cucumber to the coleslaw. I made it with readily available stuff in my kitchen.
4. You may add some mustard paste to the mayo mixture. You can experiment by adding any flavors you need.
5. Also you may add any other filling that you like. I like this simple and quick Mexican filling so I always prefer this.

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