MCCAIN VEGETARIAN BEETROOT WRAPS
This Recipe Makes ± 10 Beetroot Wraps
These McCain Vegetarian Beetroot Wraps is a cool way to get in those veggies as well as a great idea to have a budget friendly meal. It is simple & easy to prepare. The wraps are infused with beetroot to give off a bright red colour that will definitely make for a healthy wrap as well as have everyone wowed by its uniqueness. I have made a vegetarian filling using McCain’s frozen veg but you can always change it up if you prefer to have a meaty wrap.
McCain is dedicated to developing quality frozen food & has been at the heart of the South African foodservice industry for 18 years. They’re backed by a global brand that delivers innovation ahead of its time. They understand the food that South Africans enjoy & they are on top of the latest trends & have products that deliver – not only on taste, nutrition, & consistency, but cost & convenience too. McCain veggies are as fresh as they day they were picked, courtesy of their Individually Quick Frozen (IQF) technology & stringent compliance to keeping the cold chain intact.
McCain Vegetarian Beetroot Wraps Ingredients:
- 250 grams McCain Diced Beetroot
- 100 ml cold water
- 3 ½ cups all purpose flour or cake flour
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 3 tablespoons olive oil
- 250 ml warm water
- 2 cups McCain Garden Mix
- 1 cup grated cheese of your choice
- 2 tablespoons olive oil
- 1 tablespoon red chili flakes
- salt to taste
- 1 teaspoon ginger & garlic paste
- ½ onion
- 1 tablespoon chili powder or masala
- 1 tablespoon Za’atar spice
- fresh coriander (dhania) or parsley for garnishing
- vegetable oil for deep frying
- McCain Frozen Sweet Potato Fries
- salt to taste
- First, start by preparing the beetroot wraps. Bring out the McCain diced beetroot from frozen.
- Add the diced beetroot into a microwave safe bowl.
- Cover it with 100 ml of cold water.
- Cover the bowl with plastic wrap & make incisions on the plastic using a fork to allow for steam to escape.
- Microwave on high for 7 ½ minutes.
- Strain off the excess liquid & place the drained beetroot into a blender or food processor.
- Blend until it forms a puree – if there are small chunks it’s completely fine.
- Next, add the all purpose or cake flour to a mixing bowl.
- Add in the salt & baking powder.
- Mix well until combined.
- Add in the olive oil. If olive oil isn’t available, vegetable oil may be substituted.
- Add in the blended beetroot.
- Pour in the 250 ml of warm water.
- Using a spoon, mix until most of the water is absorbed into the flour.
- Thereafter, using clean hands, bring the dough together & knead for 8 minutes. If the dough is a bit sticky, add in more flour.
- Divide the dough into 10 equal parts. If it’s still sticky at this point, don’t stress – when we roll it out it will be coated in flour.
- Working with one portion at a time. Lightly flour the surface & coat the dough in flour.
- Slightly flatten with your palm, rub a little flour onto a rolling pin & roll out into a disc.
- If you can not get your shapes round, simply use a plate or a lid to cut out your shape.
- Continue this process until all the dough is in the form of discs.
- Heat a skillet, pan or tava on medium-high heat. Once hot, place one disc at a time.
- Allow it to toast for 30 seconds – use a spatula or your fingers to spin the dough every few seconds.
- Thereafter, flip it over. It should begin to puff up after a few seconds. Spin around with fingers or spatula for 20-30 seconds.
- Flip the beetroot wrap over, it should be cooked with light brown specks all over.
- Place beetroot wraps into a wax/parchment paper lined container.
- Make sure to cover the container with a dish towel after every wrap is toasted. This traps in the moisture & allows the wraps to stay soft.
- Set the wraps aside & get started with the vegetable filling. I am using the McCain Garden Mix which consists of carrot roundels, cut green beans, cauliflower florets, broccoli cuts & marrow roundels. Feel free to use another range of their vegetables if preferred.
- Place the frozen veggies into a bowl until ready to use. There is no need to defrost them as they cook from frozen. Note that these quantities only fill up about 4 wraps so it can be adjusted accordingly.
- Peel & chop up the onion.
- Grate the cheese of your choice & set aside.
- Add olive oil to a pan or pot on medium heat. Once the oil is hot, add in the chopped onions.
- Mix & allow the onions to sauté until translucent.
- Thereafter, add in the Za’atar spice, red chili flakes, chili powder or masala & the ginger & garlic paste.
- Give it a good mix.
- Add in the frozen veggies & salt to taste.
- Mix well so that the veggies are coated in the spices.
- Cover with a lid & allow it to cook for 10 minutes or until the veggies are tender.
- Be sure to toss after about 5 minutes to prevent it from burning.
- Once the veggies are cooked, give it a stir & turn off the heat.
- Add in the grated cheese.
- Give it a stir until the cheese has melted.
- Set the veggies aside whilst we get started on the side which are the McCain Sweet Potato Fries.
- These fries are also cooked from frozen so there is no need to defrost them.
- Add enough vegetable oil in a pot for deep frying on medium-high heat.
- Once the oil is hot, add in the sweet potato fries.
- Spread them out evenly.
- Allow them to fry for about 7 minutes or until crispy.
- Once they are cooked, remove from the oil & drain on paper towels. Season with salt.
- Bring out those beetroot wraps & add in the veggie filling. Serve those sweet potato fries on the side – or you can also add them in the wrap.
- These McCain Vegetarian Beetroot Wraps are ready to tuck in to.
- The veg filling tastes like a vegetable curry & the beetroot wraps tastes similar to a roti.
- Wrap them up & enjoy!