Rainy season is almost here and rainbows are bound to how up in the sky.

Here is a rainbow on your plate with high protein, mineral, fibre and vitamins rich gluten-free wrap. Enjoy this as a one-pot-meal or just a mid-meal snack.

Gluten-Free Rainbow Wrap

INGREDIENTS:

For the wrap

– 1 bunch spinach (palak)

– 1 inch ginger

– 2 green chillies

– 1.5 cups Besan (chickpea flour)

– Salt to taste

– Water as needed

For the beetroot hummus

– 1 cup boiled chickpeas (chole)

– 1.5 boiled beetroot (cut into pieces)

– 4-5 cloves of garlic

– Salt to taste

– 1 tsp lime juice

– 2 tsp curd (dahi)

– 2 tsp extra virgin olive oil

– ⁠1 tsp sesame seeds

– 4-5 ice cubes

For veggies

– 100 gms cottage cheese (paneer) (cut into cubes)

– 1 bell pepper

– 1 capsicum

– 1 carrot

– 1 bunch of French beans

– 1-2 tsp olive oil

– Chilli flakes to taste

– Mixed herbs to taste

INSTRUCTIONS:

• Wash Spinach leaves well, cook in boiling water for 3-4 mins, then strain water and dip in ice cold water, later strain out water.
• Blend blanched spinach with ginger, chilli & salt.
• Add besan, water and blend again to form smooth paste. Keep aside
• Add boiled chickpeas & boiled beetroot to blender with curd, garlic, salt, lime juice, sesame seeds, olive oil and ice. Blend well till it becomes a smooth thick paste & keep aside.
• Cut all veggies lengthwise.
• Add paneer cubes & veggies to non-stick pan and sauté for 2-3 minutes.
• Add herbs & chilli flakes on it & mix well. Keep aside.
• Spread the spinach past on non-stick pan like chilla. Add some oil from sides.
• Cook till it’s brownish golden on both sides.
• Now assemble the wrap by keeping spinach chilla as base, add beetroot humus on it and spread well.
• Now add sauté paneer & veggies mixture in the middle and fold it into a wrap.

Note: This recipe ingredients mentioned above makes around 3-4 wraps at a time.