Spiced Vegetable Roti Wrap made with whole wheat roti and chickpeas, packed with Indian spices and fresh veggies—an easy, flavorful vegan meal or lunch idea!
Why You’ll Love This Recipe
- Flavorful and Fragrant with warming Indian spices
- Wholesome and Healthy with fresh vegetables and whole wheat
- Vegan-Friendly and easily adaptable to dietary needs
- Meal Prep Approved – easy to make in advance
- Versatile – add your favorite toppings or swap in seasonal veggies
- Kid-Approved for lunchboxes or quick meals
- Gluten-Free Adaptable – use gluten-free flatbread
- Perfect for Any Time of Day – lunch, dinner, or a hearty snack
- Balanced Nutrition – fiber, protein, and good fats
- Street Food Vibes – homemade with an authentic twist
Ingredients
For the roti:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
For the filling:
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder (optional)
- 1 bell pepper, thinly sliced
- 1 zucchini, sliced into strips
- 1 carrot, julienned
- 1 cup cooked chickpeas
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Optional toppings:
- Plain yogurt or a dairy-free alternative
- Hot sauce or chutney
- Shredded lettuce or cabbage
Directions
- Prepare the roti dough: In a large bowl, combine whole wheat flour and salt. Gradually add warm water and olive oil, mixing until a soft dough forms. Knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
- Divide and roll out the rotis: After resting, divide the dough into 6 equal portions. Roll each into a ball, then flatten and roll out into 8-inch circles.
- Cook the rotis: Heat a skillet or tawa over medium-high heat. Cook each roti for about 1 minute on each side until golden spots appear. Keep warm.
- Prepare the filling: Heat vegetable oil in a large skillet. Add sliced onion and sauté until translucent. Add garlic and ginger, cook for 1 minute.
- Add spices and vegetables: Stir in cumin, turmeric, paprika, and chili powder. Add bell pepper, zucchini, and carrot. Sauté for 5–7 minutes until tender-crisp.
- Incorporate chickpeas: Add chickpeas and cook for another 2–3 minutes. Season with salt and pepper. Remove from heat.
- Assemble the wraps: Place a warm roti on a flat surface. Add the spiced vegetable filling, then top with yogurt, hot sauce, or shredded greens if desired.
- Wrap and serve: Fold in the sides and roll up tightly. Secure with a toothpick if needed. Serve warm and enjoy!
Servings And Timing
- Servings: 6 wraps
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories Per Serving: Approximately 350 kcal
Variations
- Add Paneer or Tofu: For extra protein, add grilled paneer or tofu cubes.
- Green Wraps: Use spinach or beetroot rotis for color and nutrition.
- Spicy Kick: Add green chilies or extra chili powder.
- Gluten-Free: Use gluten-free flatbread or lettuce leaves.
- Nutty Crunch: Sprinkle with toasted sesame seeds or crushed peanuts.
Storage/Reheating
- Storage: Keep leftover filling and rotis separate in airtight containers for up to 3 days in the fridge.
- Reheating: Warm rotis on a dry skillet and reheat filling in a pan or microwave.
- Freezing: Roti dough can be frozen. Thaw before rolling and cooking. Filling is best enjoyed fresh but can be frozen for up to 1 month.
FAQs
Can I Make the Roti Ahead of Time?
Yes, cook them in advance and store in foil or an airtight container. Reheat before assembling.
Can I Use Store-Bought Wraps Instead of Homemade Roti?
Absolutely. Whole wheat tortillas or flatbreads are a great shortcut.
Is This Recipe Vegan?
Yes! Just use dairy-free yogurt if using toppings.
What Other Vegetables Can I Use?
Broccoli, spinach, eggplant, or sweet potato all work well.
Can I Add Protein?
Yes, tofu, paneer, or cooked lentils make excellent additions.
How Can I Make It Spicier?
Add extra chili powder, crushed red pepper, or chopped green chilies.
Is This Good for Meal Prep?
Definitely! Prep the filling and dough ahead of time for quick assembly.
Can I Serve This Cold?
It’s best warm, but can be eaten cold for lunch on the go.
How Do I Keep the Wrap from Getting Soggy?
Add wet toppings like yogurt just before serving, or keep them on the side.
Can I Use Canned Chickpeas?
Yes, just rinse and drain them well before adding to the skillet.
Conclusion
The spiced vegetable roti wrap is a deliciously wholesome and versatile dish that brings bold Indian-inspired flavors to your everyday meals. With a soft, homemade roti and a flavorful veggie-chickpea filling, it’s a meal that satisfies on every level—colorful, healthy, and comforting. Whether for lunch, dinner, or a meal on the move, this wrap is sure to become a staple in your kitchen.
Print
Spiced Vegetable Roti Wrap
- Total Time: 50 minutes
- Yield: 6 wraps 1x
Description
Spiced Vegetable Roti Wrap with whole wheat roti, chickpeas, Indian spices, and fresh veggies—a flavorful, easy vegan meal or lunch idea!
Ingredients
For the roti:
2 cups whole wheat flour
1/2 teaspoon salt
3/4 cup warm water
2 tablespoons olive oil
For the filling:
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/4 teaspoon chili powder (optional)
1 bell pepper, thinly sliced
1 zucchini, sliced into strips
1 carrot, julienned
1 cup cooked chickpeas
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Optional toppings:
Plain yogurt or dairy-free yogurt
Hot sauce or chutney
Shredded lettuce or cabbage
Instructions
Make roti dough: Mix flour and salt. Gradually add water and olive oil, forming a soft dough. Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
Roll rotis: Divide into 6 equal portions, roll each into an 8-inch circle.
Cook rotis: Cook on a hot skillet 1 minute per side until golden brown spots appear. Keep warm.
Sauté filling: In a skillet, heat oil. Sauté onion until translucent, then add garlic and ginger; cook until fragrant.
Spice it up: Add cumin, turmeric, paprika, and chili powder. Stir and cook 30 seconds.
Add veggies: Stir in bell pepper, zucchini, and carrot. Cook 5–7 minutes until tender-crisp.
Add chickpeas: Mix in chickpeas and cook 2–3 minutes more. Season with salt and pepper.
Assemble wraps: Place filling in warm roti, add toppings, and roll tightly. Serve immediately.
Notes
- Substitute with gluten-free flatbread if needed.
- Store leftover filling in the fridge for 2–3 days.
- Add avocado or pickled onions for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop