Spiced Chick Pea Cauliflower and Smashed Avocado Pita

Thai Basil Garlic Stir Fried Pork (PAT KRAPAO MOO SAP)

A lightly spiced, smoky twist on boring old veggie wraps! Best of all, it'll stay firm till lunch time! No soggy pitas here!


(Serves 2-3)

1 tin chick peas, drained

1 ripe avocado, smashed and squeeze of lemon

1/2 cup cauliflower florets

1+1 tblsp cooking oil

1 tblsp Mekhala Organic Yellow Curry Paste

1 tspn Mekhala Organic Malaysia Aromatic Seasoning

4 gluten-free tortilla wraps

1/2 cup greek yogurt + 1 tspn Mekhala Organic Malaysia Aromatic Seasoning


1. Mix chick peas with Mekhala Organic Yellow Curry Paste.

2. Heat oil in a skillet or fry pan, then quickly fry chick pea mixture until lightly coloured (just to warm up the spices and release the flavors). Set aside to cool.

2. In the same pan, add remaining oil, and toss in cauliflower and Mekhala Organic Malaysia Aromatic Seasoning. Feel free to use any similar seasoning or ground cumin will also do. Salt to taste.

3. Lay out tortillas. Layer with smashed avocados, chick peas, cauliflower and a dollop of yogurt. Dust with more Mekhala Organic Malaysia Aromatic Seasoning or ground cumin or sumac.

4. Wrap and enjoy!


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