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Step 1/6
First, prepare the vegan Mühlen fillet. Simply mix 175 ml cold water, 2 tbsp rapeseed oil and the contents of the bag. Place in the fridge and leave to soak for half an hour. Then form two fillets and fry them in 2-3 tbsp rapeseed oil for 5-6 minutes. To finish, simply cut them into strips.
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Step 2/6
Now it's getting crunchy: To make the chickpea croutons, add the chickpeas, oil and salt directly to the pan over a high heat. Keep stirring until they are golden brown after about 14 minutes. Then put them to one side. As soon as they cool down, they become really crunchy. Or get the classic bread croutons if you're in a hurry!
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Step 3/6
Now the dressing comes into play: In a small bowl, mix the soy yogurt, vegan mayonnaise, yeast flakes, lemon juice, capers, garlic powder, salt and pepper - easy, peasy!
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Step 4/6
Wrap it up! First, chop the lettuce and spread it on the wraps. Sprinkle the crispy chickpea croutons on top, then place the strips of fillet on both wraps and drizzle with the dressing.
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Step 5/6
Now your wraps are ready to roll. To do this, fold in the sides of the wrap and roll it up.
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Step 6/6
Serve the wraps with the remaining dressing as an extra dip and enjoy!
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...