Recipe

Sriracha Tortillas

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Sriracha Tortillas

Spicy lentils and roasted cauliflower in a tortilla drizzled with sriracha and mayo sauce, topped with coriander.




Ingredients to serve 2

  • ½ head x cauliflower – break into florets
  • 1 tin x brown lentils – open and drain
  • ¼ tsp x cayenne pepper
  • ¼ tsp x cumin
  • 1 clove x garlic – crush, peel and chop finely
  • ½ x onion – peel and chop finely
  • 1 tbsp x tomato paste
  • ½ cup x tap water
  • 1 tbsp x sriracha
  • 2 tbsp x mayonnaise
  • 2 x tortilla wraps
  • 5g x fresh coriander – chop coarsely
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 1 head x cauliflower – break into florets
  • 2 tins x brown lentils – open and drain
  • ½ tsp x cayenne pepper
  • ½ tsp x cumin
  • 2 cloves x garlic – crush, peel and chop finely
  • 1 x onion – peel and chop finely
  • 2 tbsp x tomato paste
  • 1 cup x tap water
  • 2 tbsp x sriracha
  • 4 tbsp x mayonnaise
  • 4 x tortilla wraps
  • 10g x fresh coriander – chop coarsely
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)

Method

Step 1

Prep: Preheat the oven to 200°C. Prepare all the ingredients as indicated above.

Step 2

Cauliflower: Line a baking sheet with tin foil. Place the cauliflower florets on the sheet and drizzle with olive oil. Season well. Toss to coat. Roast in the oven for 15 minutes.

Step 3

Lentils: Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the onion and sauté for 4 minutes. Turn the heat down to medium and add the garlic. Cook for about a minute. Stir in the tomato paste, cumin, cayenne pepper. Turn the heat back up to high and add the lentils and tap water (see quantity above). Bring to the boil and when bubbling gently turn the heat down to low and leave to cook for about 15 to 20 minutes. Stir occasionally and add more water if it looks a bit dry.

Step 4

Sriracha sauce: Mix the sriracha and mayonnaise in a small bowl. Set aside.

Step 5

Tortillas: Just before serving, place a large dry frying pan on high heat. When hot, heat the tortillas – one at a time – by laying them in the pan for about 20 seconds per side. Stack them when done and cover with a tea towel to keep warm.

Step 6

To assemble: Top each tortilla with the lentil mixture, cauliflower and a dollop of sriracha sauce. Sprinkle with coriander and roll up.