Curry wraps with coriander

Duration: 25 mins
Difficulty: Simply
Made by: Lori
Hi, I'm Lori (@lorilistic) and I'm a nutritional science student. In my opinion, we can eat a healthy and balanced diet without going without! To make this easier, I have made it my mission to create healthy recipes and make them look as delicious as possible!


10 Portions
100 g lettuce
2-3 carrots, in pieces
1 - 2 tbsp olive oil
1 tsp salt
1 lemon, juice squeezed
1 pack of planted.chicken curry
1 clove of garlic
1-2 spring onions, chopped
1 handful of fresh coriander, leaves picked
250 g vegan cream cheese
10 flour tortillas
300 g tomatoes, sliced

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Wash the lettuce and cut the leaves into small pieces (put 10 leaves aside to fill the wraps).
Also chop the carrots and pour them into the bowl with the salad. Season with olive oil, salt and lemon juice.
Fry planted.chicken curry in a pan with 1 tablespoon of oil on both sides for 2-3 minutes.
Chop the garlic, onions and coriander and add to the salad with the vegan cream cheese and the planted.chicken curry and mix everything together.
Heat the tortillas on both sides in a pan, spread about 2 tablespoons of filling on each side, spread the lettuce on top and top with tomatoes.
Fold in the top and bottom ends of the tortillas and roll tightly to form a closed roll. Halve the wraps diagonally and serve!

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