Veggie wraps
Ingredients
- 3 tbsp coriander, roughly chopped
- 160 g crunchy Asian slaw
- Woolworths living baby butter lettuce
- 250 g Woolworths smooth cottage cheese with sriracha flavour and coriander
- 4 Woolworths CarbClever cauliflower wraps
- salt and freshly ground black pepper
- lemon, to squeeze over
- 300 g Haloumi, cut into 8 thick slices
- 230 g Woolworths Tenderstem broccoli
- extra virgin olive oil, to drizzle
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat a griddle pan over a medium heat. Drizzle some olive oil over the tenderstem broccoli before placing on the griddle pan and charring slightly, about 5-7 minutes or until the broccoli is cooked but still has some crunch.
- Brush some olive oil over the haloumi slices before placing on the griddle pan and cooking for about 1 minute a side or turning once charred lines formed. Remove the broccoli and haloumi from the pan and place on a plate, squeeze some lemon juice over then season with salt and freshly ground black pepper before setting aside.
- Toast the cauliflower wraps in a dry pan for a few minutes to warm through. Spread some of the cream cheese over the wraps before adding a few of the living leaves and the Asian slaw.
- Top with the charred broccoli and haloumi, give another squeeze of lemon then roll to secure the ingredients.
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