About the Recipe
Herb & cauliflower patties, mango & eschalot salsa, special sauce, sweet chilli sauce , corn zucchini crouton flakes with salad on a spinach wrap.
Ingredients
Wrap fillings
9 raw. Herb & cauliflower patties
3 tablespoons of raw. Corn zucchini crouton flakes
3 tablespoons raw. Mango & eschalot salsa
3 tablespoons raw. Sweet chilli sauce
6 tablespoons raw. Plum & garlic
1/4 iceberg lettuce
1 vine rippend tomato
1 avocado
Wraps
3 large spinach leaves
Garnish
1/2 lemon
Preparation
Step 1 Slice thinly the avocado, tomato, lettuce and place ready to add to your wrap.
Step 12 Wash and trim your spinach leaves and lay one flat on a chopping board.
Step 3 Layer some of your lettuce, tomato and avocado in the centre of the spinach leaf ( refer to photos for a better indication of how to arrange your salad on the wraps).
Step 4 Next place 2 tablespoons of raw. Mango & eschalot salsa on top of the salad layers
Step 5 of the raw. Herb & cauliflower patties in half and place them on onto the spinach wrap.
Step 6 Next drizzle a tablespoon of both the raw sauces on top of the filling and top with raw. Corn zucchini crouton flakes.
Step 7 Finally carefully close your wrap by folding the top down and then the sides, cut into halves and serve with a wedge of fresh lemon.
Chef's Tips
All ingredients for this recipe are on this Roar Recipes Website
Please use any of my raw sauces you like in this dish or you may have favourites of your own you would like to substitute the ones I use in this recipe
