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Oriental Vegetable Spring Wraps

Oriental Vegetable Spring Wraps

By Mission Deli Recipes
Published on 22 December 2020
Perfect as a side, starter or just a snack. This is as delicious as it is quick and easy to serve. 
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Time and servings

25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 1 tbsp of sweet chilli sauce
  • 25 g of coriander leaves, roughly chopped
  • 150 g of red & green pepper
  • 1 tbsp of olive oil, plus extra for brushing
  • 2 cm of root ginger, peeled and finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp of rice wine vinegar
  • 2 tsp of sesame seed oil
  • 1 tbsp of soy sauce
  • 150 g of red onion
  • 125 g of carrot
  • 8 mission deli wheat & white wraps
  • 2 tbsp of sesame seeds, lightly toasted

Method

  1. Step 1

    Cut the carrot and pepper into lengths that resemble long, thin matchsticks, and then slice the onion thinly
  2. Step 2

    Heat the oil in a large pan, then add the chilli, garlic and ginger and cook for a few minutes carefully without burning
  3. Step 3

    Add the carrots, peppers and onions and stir together so that the vegetables are coated. Lower the heat and allow to warm through for a further five minutes. Mix in the coriander and 1 tablespoon sesame seeds
  4. Step 4

    Using scissors or a knife cut each tortilla in half and microwave for about 20 seconds to soften.
  5. Step 5

    Divide the mixture onto each tortilla half, (you can save any pan juices for the dipping sauce) and roll up neat and firmly.
  6. Step 6

    Preheat the grill and brush each wrap with a little olive oil and sprinkle with the remaining sesame seeds.
  7. Step 7

    Place under the heat until slightly golden and crisp
  8. Step 8

    For the dipping sauce, mix together all the ingredients including any saved pan juices. Serve with the vegetable wraps for dipping!