For the vegetable stuffing
350 grams potatoes, cooked and lightly mashed or cut fine
1 x 400 grams tin of chick peas, drained, rinsed and mashed
100 grams carrot, peeled and coarsely grated
100 grams frozen spinach
100 grams cabbage, chopped evenly
100 grams onion, finely chopped
1 green chilli, finely chopped
100 grams tomato, finely chopped
50 grams cashew pieces, toasted
1 teaspoon chilli powder
1 tablespoon finely chopped fresh coriander leaves
1 tablespoon finely chopped mint leaves
2 tablespoons ghee or vegetable oil
Salt to taste
4 wholemeal wraps
2 teaspoons flour
2 teaspoons melted butter or ghee
Preheat oven to 200 degrees Celsius.
Put the grated carrot, cabbage and spinach in a microwave safe bowl with a spoon of water and cook for a couple of minutes. Stir and cook for another minute.
Heat the ghee or oil in a large fry pan and fry the onion for 1 minute. Add tomato and green chilli and continue frying for a further minute. Tip all the remaining ingredients for the stuffing. Season with salt and keep on low heat until heated through.
Mix the milk with the plain flour. Lay a wrap in an ungreased baking dish and spread a third of the stuffing on top. Repeat with the remaining and end with a dipped wrap on top as cover. Pour over the butter or ghee and bake for 15 minutes. Cut into wedges and serve hot. Serves four as lunch.