This is a Mediterranean inspired dish loaded with a tangy homemade Harissa sauce. Harissa is a popular condiment, often used in Mediterranean meat preparations but goes very well with cottage cheese and veggies also. I have used home made whole wheat tortillas but store bought ones are fine too. This recipe makes 4 wraps.
Ingredients :-
4 whole wheat tortillas
250 gms cottage cheese
1 packet button mushrooms
2 tomatoes thinly sliced
1 onion thinly sliced
6-8 lettuce leaves
For the sauce –
1 red pepper
4-5 dry red chillies
4-5 cloves of garlic
2 tbsp extra virgin olive oil
1/2 tsp black pepper powder
1 tsp coriander seeds
1 tsp cumin
1 tsp sugar
Salt to taste
Method :-
Roast, peel and de seed the red pepper. Soak the dry red chillies in warm water for about ten minutes. Roast the cumin and coriander seeds on low heat till they become aromatic. Remove the chillies from the water and blend them with the red pepper and the rest of the ingredients for the sauce.
Cut thin large slices of the cottage cheese and coat them with the sauce and marinate for around 30 minutes. In a pan sauté the mushroom slices with salt and pepper and keep aside. Grease a grill pan and grill the cottage cheese slices on both sides , lightly. Spread this sauce evenly on each tortilla and make a cut half way to the centre. Place the grilled cheese on one side and place lettuce , tomatoes, mushrooms and onions, evenly on the rest of the tortilla. Fold in a triangular shape and grill the wrap on both sides till crisp. Serve with harissa sauce on the side.