Email to Cyan      

Recipe Categories: Varava's HOME PAGEAPPETIZERS BAKES BBQ BBQdessert BEVERAGES BREAD BREAKFAST CAKE CANDY CASSEROLES CURRIES DESSERTS DETOX DIPS ENTERTAINING FAMILYMAIN FRITTERS NOODLES NOTSOHEALTHY ONEPOT PASTA PROTEIN PULSES-usingdried RICE RICE-Risotto SALAD-Accompaniment SALAD-dressing SALAD-meal SALSAS SANDWICHES SAUCES SNACKS SOUP SOUPSandSTEWS STIRFRY VEGETABLES WORKLUNCHAPPROPRIATE

Not chicken wraps with herbed yoghurt




Source of Recipe


Adapted from a Woolworths recipe






Recipe Introduction


serves 4 The original recipe called this yoghurt sauce "tzaziki" but I am almost sure tzaziki has garlic. Either way this is delicious. If you don't want to use yoghurt you can use tahini. Then you may need some water to make t a drizzling consitency. Tahini has a lot of iron in it which can be good.





List of Ingredients



• 300g packet plant based "chicken style" burger or schnitzel (eg vegie delights)
  
• 2 lebanese cucumbers
  
• 1/2 bunch continental parsley
  
• 1.2 bunch dill
  
• 2 lemons
  
• 1 cup natural (Greek style) soy or coconut yoghurt
  
• 4 Lebanese bread rounds (wholemeal if you can get them)
  
• 120g baby spinach or any leaves you like on a wrap
  
• 1/4 cup pitted kalamata olives, sliced
  
• 2 tsp olive oil
  
• 1 small red onon, thinly sliced into rounds
  
• 1/2 cup white wine vinegar
  
• 1/2 tsp caster sugar
  






Instructions



1. Place onion in asmall heatproof bowl. Cover with boiling water then drain. Return to bowl. Place vinegar and sugar in jug and stir until sugar dissolves. Add vinegar mixture to onion and combine. Set aside.
   
2. Preheat oven to 180C. Line a large baking tray with baked paper (or just grease it. Arrange frozen burgers on prepared tray. Bake for 10-12 minutes, turning halfway through cooking, or until heated through. Cut each burger into strips.
   
3. Coarsley grate 1 cucumber. Squeeze to remove excess water. Finely chophalf parsley and dill. Combine yoghurt, grated cucumber, juice of 1/2 lemon and herbs in a bowl to make yoghurt sauce. Stir well and season with pepper (I like white pepper for this)
   
4. Slice remaining cucumber into rounds. Drain pickled onion.
   
5. Spread yoghurt sauce on each bread round. Top with spinach, cucumber and onion. Arrange burger strips on top. Drizzle with a little more tzaziki and sprinkle with olives and remaining herbs. FOld over to cover filling and roll up to enclose.
   
6. Serve with remaining lemon cut into wedges and yoghurt sauce drizzled with some good quality olive oil.
   






Final Comments


You can serve this with sweet potato or potato chips if you like