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Spicy vegetable wrap


  • Soak the shiitakes in hot water for about 30 mins. Then drain well, discard the stalks and finely slice.
  • Heat a little oil in a wok (or large non-stick pan) and sauté the fennel seeds with the red onion, green chilli and ginger until tender, regularly stirring.
  • Add 1 tspn chilli powder, the ground coriander, garam masala, turmeric, 1 tspn salt and a little ground pepper. Toss well and briefly cook to toast the spices.
  • Then add the sliced shiitakes with the celery, carrot, cabbage, stock and the juice of ½ lemon. Toss well and briefly cook until the vegies are tender. Taste for seasoning and toss through the coriander.
  • Combine the yoghurt with the remaining lemon juice, a small pinch of chilli powder and the mint.
  • Smear the warm chapatis, tortillas or roti with the yoghurt. Top with the vegies, wrap up and serve with another dollop of yoghurt on the side.


  • 6 dried shiitake mushrooms
  • vegetable oil
  • 1 tspn fennel seeds
  • 1 red onion, finely sliced
  • 1 green chilli, chopped
  • 1 heaped tspn julienned fresh ginger
  • 1½ tspn chilli powder
  • 1 tspn ground coriander
  • ½ tspn garam masala
  • 1 tspn ground turmeric
  • sea salt & freshly ground pepper
  • 1 celery stalk, julienned
  • 1 carrot, peeled & julienned
  • 1-2 cups finely shredded cabbage
  • ¼ cup vegetable stock
  • juice of 1 lemon
  • 1 heaped tbsp chopped coriander
  • 3 heaped tbsp plain yoghurt
  • 1 tbsp chopped fresh mint
  • chapatis, tortillas or roti bread, warmed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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