Vegan Bulgur Wheat & Sweet Corn Tortilla Wrap with Vegan Sour Cream

Vegan Bulgur Wheat & Sweet Corn Tortilla Wrap with Vegan Sour Cream

 

These wholesome wraps are absolutely delicious, it can be relished as a complete meal. Also, vegetarian-friendly. A delectable fusion of seasoned cooked burglar wheat and sweet corn, paired with raw pepper dices makes this scrumptious meal.  Don’t forget to add sour cream, which widens the range of flavours that play around in this wrap! But I just remember the cream when I nearly finish.😦

To make it more healthy, I use the wholemeal tortillas. If you can have eggs, just add some boiled eggs, quartered and serve with.

 

This vegan sour cream also simple & easy to prepare. I just follow Savanna’s recipe, it’s only need 5 simple ingredients from our pantry. And a food processor or a powerful blender, like Vitamix. But I haven’t owned one, so need to be patient to blitz few more time to achieve a creamy and tasty sour cream in 10 minutes.

 

The weather has jumped up to 26°C here. But it will turn to damp wet days again the next few days. Wish all the warm and sunny weather will stay longer. So, I don’t need to put on layers and layers to keep warm.

Such an easy and full of goodies meal, wish you like it as me!🙂

 

Vegan Bulgur Wheat & Sweet Corn Tortilla Wrap with Vegan Sour Cream

Ingredient: 

  • 1 cup cooked Bulgur Wheat,  (follow the instruction on the package to cook)
  • 1 small can Sweetcorn, drained
  • 1/2 Cucumber, diced
  • 1/2 of each large Green and Red pepper, diced
  • 1 large Carrot, grated
  • Few pickled cucumbers, diced   (optional, can use olives)
  • 1 Cos Lettuce

Vegan Sour Cream:      recipe adapted from Savanna

  • 1/2 cup Raw Cashews, soaked overnight
  • 1/8 cup + 1 tbsp Fresh Lemon juice
  • Pinch of sea salt
  • 1 tsp Nutritional yeast flakes
  • 1/4 cup Water

 

Seasoning: 

  • 2 tsp Ground turmeric
  • 2 tsp Lemon juice, more or less
  • 1 tsp Juice of 1/2 inch ginger or use 1/2 tsp Ground ginger
  • 1/2 tsp Dried red Chilli flakes   (optional)
  • 1/2 tsp Smoked Paprika
  • Pink sea salt and black pepper to taste

Method:

  1. Mix the seasoning together, set aside.
  2. Place all the sour cream ingredients in a blender, blend on high for 5 to 6 minutes in Vitamix. But it will take around 10 minutes high in an old fashion blender like mine. Scraping down the sides as needed, until smooth and creamy. Mine still has some bits, nevermind! Transfer to an airtight jar.
  3. Put all the salad ingredients in a large salad bowl, add the seasoning and toss all around.
  4. Serve with a warm or cold tortilla. Also, don’t forget the vegan sour cream!

 

Note:

  • You may welcome to add any seeds, nuts or whatever you like to eat.

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