Sprouted Mung Bean Breakfast Wrap/Frankie

I have always believed food brings people together and bridge the cultural gaps. With this food blog it has brought me closer to home cooks and fellow bloggers around the world. I am really indebted to them for bringing my recipes to life. When I was away from blogging a few of my recipes were tried and tested in real kitchens and beautifully shared on Google+.

Lisa Watson a foodie+ friend made a meal of my daal masoor and cabbage and sprouted mung bean fritters with rice. Joy Stewart gave her twist of serving daal masoor in soup form with tomato and cheese sandwiches. Nazia Siddiqua, a young blogger loved making my Thai inspired healthy brownies. It really means a lot when I see you trying out my recipes and liking it. A month ago Azlin Bloor and Maria Nasir delighted me by recreating my Dahi methi murg recipe. They both are chef par excellence and are top food bloggers.  I really can’t thank them all enough for their trust in my recipes and their time and love spent in preparing and sharing them with the world. These are my perks of food blogging. Thank you!

With that been taken care of let’s come to today’s recipe. Now that Mother’s day passed last weekend, a post related to my mother’s cooking had to follow. My mother was a vegetarian so I grew up on simple, nutritious and a wide variety of plant-based meals (although we kids ate meat outside our home).  My mother cooked everything from scratch using fresh produce. I was thinking of her a lot on the mother’s day. She’s been gone a long time but sharing her recipes with you keep her memories alive.

As a mother of four, she ensured that we were well fed and establish good eating habits. She believed the effort and planning done in cooking healthy meals was like saving money on health insurance. I didn’t understand at that time but this created a good habit in me. As a result cooking became fun and natural for me! My mother made roti rolls with assorted veggies, paneer and dry cooked lentils. I so enjoyed them in summertime with salted lassi (yogurt drink) or aam panna. Aaah, the memories of childhood.

Wraps are easy to make, healthy, flavorful and endlessly customizable. You can put whatever you want, the options are endless. I used mung bean sprouts in this. They are an all-natural plant based protein that is low in calories, low in fat, and high in fiber. They keep you feeling full for hours. Mung sprouts can be eaten raw but for these wraps they need to be cooked until soft. Their slightly sweet and nutty texture take on the flavor of whatever sauce and seasoning is used and taste amazing in wraps. If I have time I prefer to make wraps with gf whole grain flour crepes or roti otherwise I go with the readymade GF teff tortillas. They are quite firm in raw state but soften a little once heated but you cannot fold them like wheat flour tortillas.

To roll it all together, I first put guacamole or some kind of sauce, then the greens as the base. Mung sprouts come next followed by sliced tomatoes and chopped pickled chillies (my mother’s usually put  kachumbar salad as the topping). Some of you might also want to add cheese in this but please don’t!  This is delicious on its own, trust me.

Hope you get to try this recipe out. If you do, do share your results. Have a great day!

Linked the recipe to COOKBLOGSHARE @Monika Dabowski’s blog, Everyday Healthy Recipes and Emily Leary’s Recipe of the week.