MCCAIN VEGETARIAN BEETROOT WRAPS

 

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This Recipe Makes ± 10 Beetroot Wraps

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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:

Beetroot Wraps:

• 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

Vegetarian Filling:

• 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

Side:

• vegetable oil for deep frying
• McCain Frozen Sweet Potato Fries
• salt to taste

Method:

1. First, start by preparing the beetroot wraps. Bring out the McCain diced beetroot from frozen.
2. 
3. Add the diced beetroot into a microwave safe bowl.
4. 
5. Cover it with 100 ml of cold water.
6. 
7. Cover the bowl with plastic wrap & make incisions on the plastic using a fork to allow for steam to escape.
8. 
9. Microwave on high for 7 ½ minutes.
10. 
11. Strain off the excess liquid & place the drained beetroot into a blender or food processor.
12. 
13. 
14. Blend until it forms a puree – if there are small chunks it’s completely fine.
15. 
16. Next, add the all purpose or cake flour to a mixing bowl.
17. 
18. Add in the salt & baking powder.
19. 
20. Mix well until combined.
21. 
22. Add in the olive oil. If olive oil isn’t available, vegetable oil may be substituted.
23. 
24. Add in the blended beetroot.
25. 
26. Pour in the 250 ml of warm water.
27. 
28. Using a spoon, mix until most of the water is absorbed into the flour.
29. 
30. Thereafter, using clean hands, bring the dough together & knead for 8 minutes. If the dough is a bit sticky, add in more flour.
31. 
32. 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.
33. 
34. Working with one portion at a time. Lightly flour the surface & coat the dough in flour.
35. 
36. Slightly flatten with your palm, rub a little flour onto a rolling pin & roll out into a disc.
37. 
38. If you can not get your shapes round, simply use a plate or a lid to cut out your shape.
39. 
40. Continue this process until all the dough is in the form of discs.
41. 
42. Heat a skillet, pan or tava on medium-high heat. Once hot, place one disc at a time.
43. 
44. Allow it to toast for 30 seconds – use a spatula or your fingers to spin the dough every few seconds.
45. 
46. Thereafter, flip it over. It should begin to puff up after a few seconds. Spin around with fingers or spatula for 20-30 seconds.
47. 
48. Flip the beetroot wrap over, it should be cooked with light brown specks all over.
49. 
50. Place beetroot wraps into a wax/parchment paper lined container.
51. 
52. 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.
53. 
54. 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.
55. 
56. 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.
57. 
58. Peel & chop up the onion.
59. 
60. Grate the cheese of your choice & set aside.
61. 
62. Add olive oil to a pan or pot on medium heat. Once the oil is hot, add in the chopped onions.
63. 
64. Mix & allow the onions to sauté until translucent.
65. 
66. Thereafter, add in the Za’atar spice, red chili flakes, chili powder or masala & the ginger & garlic paste.
67. 
68. Give it a good mix.
69. 
70. Add in the frozen veggies & salt to taste.
71. 
72. Mix well so that the veggies are coated in the spices.
73. 
74. Cover with a lid & allow it to cook for 10 minutes or until the veggies are tender.
75. 
76. Be sure to toss after about 5 minutes to prevent it from burning.
77. 
78. Once the veggies are cooked, give it a stir & turn off the heat.
79. 
80. Add in the grated cheese.
81. 
82. Give it a stir until the cheese has melted.
83. 
84. Set the veggies aside whilst we get started on the side which are the McCain Sweet Potato Fries.
85. 
86. These fries are also cooked from frozen so there is no need to defrost them.
87. 
88. Add enough vegetable oil in a pot for deep frying on medium-high heat.
89. 
90. Once the oil is hot, add in the sweet potato fries.
91. 
92. Spread them out evenly.
93. 
94. Allow them to fry for about 7 minutes or until crispy.
95. 
96. Once they are cooked, remove from the oil & drain on paper towels. Season with salt.
97. 
98. 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.
99. 
100. 
101. These McCain Vegetarian Beetroot Wraps are ready to tuck in to.
102. 
103. The veg filling tastes like a vegetable curry & the beetroot wraps tastes similar to a roti.
104. 
105. Wrap them up & enjoy!
106. 
107.