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High Protein Chapati Wrap

100% plant-based chapati wrap featuring 30g+ of protein
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: East African
Keyword: chapati, plantbased protein
Servings: 4 wraps

Ingredients

Mishkaki Tofu

  • 1/4 cup warm water
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp curry powder
  • 1 tsp freshly grated ginger
  • 2 cloves garlic (grated)
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 veggie bouillon cube I use the Go Bio Organic Vegetable Bouillon
  • 1.5 tbsp tamarind paste
  • 1 tbsp avocado oil
  • 1 block extra firm tofu (mine was 456g) You can cut into sticks or slice with a mandolin for thinner strips

Chapati

  • 85 g of chickpea flour ~2/3cup
  • 145 g All purpose flour ~1 cup
  • 2/3 cups water
  • 1 tsp of salt
  • 1 tsp of sugar
  • 1 tbsp of avocado oil

Salad

  • 1 carrot
  • 1/8 of a cabbage
  • 1 small tomato
  • 1/2 green bell pepper
  • 2 tbsp hemp seeds
  • 1 tbsp flavoured vinegar I used pineapple vinegar but Apple Cider or Red Wine vinegar will work
  • 1/2 tbsp maple syrup
  • 1/2 tbsp of avocado oil

Instructions

Prep the Tofu

  • Warm the water in the microwave for a few seconds till it is warm but not hot
  • Mix the tamarind paste into the water and try and break it apart. Remove any seeds
  • Let it sit for about 10 minutes till it has dissolved
  • While the tamarind is soaking, combine all the spices into a spice grinder and blitz till everything is well combined into a powder
  • Mix the ground spices with the tamarind paste, grated garlic, ginger, vegetable bouillon powder and oil
  • Let the tofu marinade while you prep the chapati

Prep the Chapati

  • Combine all the dry ingredients and oil in a bowl and mix well
  • Slowly add in the water till you get a soft dough but it should not be sticky. You might not need all the water measured out.
  • Place the dough in an oiled bowl and set aside to rest
  • While the dough is resting make the salad

Make the Salad

  • Before you make the salad, preheat your oven to 425°F
  • Grate your carrot and cabbage and finely chop your green pepper and tomato
  • Combine all the salad ingredients in a bowl and set aside

Cook the Tofu

  • Place the tofu evenly on a baking tray and bake for 30 minutes flipping half way.
  • While the tofu is baking, you can move on to cooking your chapati

Cook the Chapati

  • Divide the dough into four even balls by weight
  • Preheat a large non-stick pan
  • One at a time, roll out the balls to about 9 inch in diameter. Please make sure it is not too thin otherwise it will crack when it cools down
  • Cook the chapati at medium heat till the top starts to turn translucent and air pockets start to develop (roughly takes 2-3 minutes). Flip the chapati and cook on the other side for about a minute or two.
  • Sprinkle a little bit of oil on the pan to crisp the chapati for a minute or 2
  • Set aside and continue to fry the rest of the chapati
  • The tofu should be done by the time you are done making the chapati
  • Assemble the wraps with the tofu and salad along with any condiments of choice. I prefer vegan mayonnaise.
  • These should make four wraps you can take for lunch.