(This recipe and nutritional content gives two kebab wraps per person. For a lighter meal, serve only one wrap!)
Marinated Plant Mate Product:
160gPlant Mate product. Choose between or mix: Strips/Mince Mini/Mince/Slices
2gcumin, dried and ground (2g=1tsp)
2gcoriander, ground (2g=1tsp)
1gtip of knife cayenne pepper (1g=1 tip)
45goil for frying (60g=4tbsp)
8stkflatbreads of 40 g per bread
200gmini romaine, whole leaves
200gcucumber, cut into sticks
200gcarrot, cut into sticks
200gpointy cabbage, finely chopped
200gcauliflower, thinly sliced
200gtomato, cut into wedges
2gcumin, ground (2g=1tsp)
2gcoriander, dried and ground (2g=1tsp)
Soak the Plant Mate product in the boiling water and add salt, spices, and 1 tbsp oil. Let the mixture sit for about 10 minutes. Stir once in a while.
Drain the liquid from the Plant Mate product.
Fry the Plant Mate product in oil until golden and crispy. This will take about 4-5 minutes at medium heat.
Mix the ingredients for the dressing.
Heat flatbreads. Follow the instructions that comes with the product.
Lastly, fill flatbreads with marinated Plant Mate product, salad, and dressing, and roll into wraps. Otherwise, serve the separate items on platters for self-service.
Serving suggestions:The salad can naturally be put together according to seasonal greens and whatever might be in stock.Storage suggestions:The dish is best when eaten immediately but is also tasty when cold.