These spicy broccoli wraps are divine, they’re crunchy and delicious. I think they’re just about as perfect a wrap as you can get! Just be careful, they’re quite tricky to eat. I normally end up with a huge mess of hummus and harissa down my shirt, but that’s all part of the fun!
I love a good wrap, but I always struggle a little with what I put in them. It’s always so tempting to use tried and tested wrap fillings. But I’m constantly astonished by how high in calories they are.
Falafel wraps, for instance, are one of my all-time favourite things. But one of those bad boys will set you back an astronomical amount of calories, and it all feels so healthy… So I’ve had enough, I set about creating a wrap that maximises flavour and really delivers on the health front.
Enter my spicy broccoli wraps, well technically flatbreads, but who’s keeping check. These suckers are an incredible way to use broccoli. In this recipe, I barely cook the broccoli so it adds a satisfying crunch to these morish wraps. I think you’ll be astounded at how well broccoli holds up to being the “main” ingredient in a wrap.
How to make broccoli wraps
The great thing about these broccoli wraps is that they are pretty darn simple to make. The filling of hummus, harissa and broccoli is super speedy to prepare. The only element that takes a bit of time is the homemade flatbreads. However, if you’re time-pressed you can substitute these for some store-bought tortilla wraps.
Making simple flatbreads
As I said these do take a little time to prepare. The dough needs to rise for at least an hour. However, they’re well worth the wait. The finished flatbread is chewy and fluffy, the perfect texture to wrap around some crunchy broccoli!
The flatbreads just use a simple combination of yeast, sea salt, sugar, olive oil and plain flour. That’s it, no bizarre flours or additives are needed. These just work.
However, there are a few tips that I’ve learned from making these time and again:
Firstly, once your flatbreads have risen, you’ll want to roll them out into a circular shape. However, don’t roll them too thin, you’ll want enough dough in the flatbread to give it its pillowy texture.
Secondly, prep your flatbreads as you need them. Don’t roll them out and then leave them to sit on the counter. Leaving them like this can cause the dough to dry out and the texture will be all wrong. I recommend cutting into pieces and covering them with a damp towel. Then remove, roll out and cook as needed.
Finally, I’d recommend cooking the flatbreads in a cast iron pan. I’ve found that a cast iron pan produces by far the best results when it comes to making great flatbreads. A cast iron pan has a much more consistent heat over the whole surface. This ensures that the flatbreads cook nicely and rise just the right amount.
Other wrap fillings using vegetables
- Spinach fritter wraps – Use my spinach fritters recipe to make a batch of delicious fritters. Then combine in a wrap with some hummus, harissa and shredded lettuce. These are amazing for pack lunches, I use them all the time.
- Tomatoey aubergine wraps – Cube 2 whole aubergines and cook with 2 tablespoons of olive oil and a teaspoon of salt until soft. Then combine with 2 tablespoons of tomato paste, 2 tablespoons of soy sauce, 1 tablespoon of smoked paprika and 1 teaspoon of sugar. Cook until rich and smooth. Use these in wraps with some hummus, and freshly chopped coriander. Add a squeeze of lime to take them over the top.
- Crunchy red cabbage wraps – Slice 1/2 a red cabbage into thin ribbons. Then pickle using the juice of 2 lemons, 2 teaspoons of sea salt and 1 teaspoon of cumin powder. Leave the cabbage to soften for 10 -15 minutes before squeezing all the moisture out. Place into a wrap on a bed of hummus. Combine 2 tablespoons of tahini, 1 tablespoon of maple syrup and the juice of 1 lemon in a small bowl. Drizzle the tahini dressing over the wraps and enjoy immediately.
If you like this broccoli wrap recipe you’ll enjoy
Spicy Broccoli Wraps
This meal is around 95% less polluting than the average UK meal.
Eating this recipe will save around 2.80 KG CO2e per person.
That’s equivalent to the emissions produced driving 23.13 KM in a modern car.How do I calculate this?
- 1 Packet Active Dry Yeast (1 packet yields 2 1/4 tsp)
- 1 Teaspoon Sea Salt
- 1 Teaspoon Sugar
- 260 g Plain Flour
- 1 Tablespoon Olive Oil (plus more for coating bowl)
- 170 ml Water
Pickled Red Onion
- 2 Medium Red Onions (very finely sliced)
- 1 Lemon (juiced)
- 1 Teaspoon Sea Salt
Filling And Dressing
- 300 g Hummus
- 1 Tablespoons Olive Oil
- 1/2 Medium Lemon (juiced)
- 2 Tablespoons Harissa Paste
- 300 g Broccoli (use a long stem variety like purple sprouting broccoli, tenderstem or broccolini. Slice lengthways into thin halves.)
- Add the packet of yeast, 1 teaspoon sea salt, 1 teaspoon sugar and 260g of plain flour to a mixing bowl. Mix to combine the ingredients.
- Make a well in the dry ingredients and add the 1 tablespoon of olive oil and 170ml of water. Stir with wooden spoon or spatula until a rough dough forms.
- Transfer the dough to a well-floured surface and knead for about 2 – 4 minutes until the dough is smooth and elastic.
- Lightly oil the original mixing bowl used to make the dough. Transfer the kneaded dough into the bowl and brush with a little more oil. Cover the bowl with a damp towel. Then leave to rest in a warm place to rise for 1 hour.
- Once the dough has doubled in size, cut it into 6 even pieces. Transfer the pieces to a lightly oiled baking tray and cover with a damp towel.
- Heat a large frying pan (cast iron works best) over a medium-high heat.
- Roll each piece of dough out into 1/8 inch thick circles. Drop a little olive oil into the hot frying pan and then lay down a flatbread. Cook for 2 minutes, then flip and cook on the other side for a further 2 minutes. Repeat this process until all the flatbreads are cooked.
- Place the 2 sliced onions, 1 teaspoon of sea salt and juice of 1 lemon in a small bowl. Toss to combine the ingredients evenly. Leave the onions to rest at least 10 minutes, until they have softened and sweetened.
Filling And Dressing
- Combine the tablespoon of olive oil, 2 tablespoons of harissa and juice of 1/2 a lemon in a small mixing bowl.
- Bring a pan of water to a vigorous boil and tip in the sliced broccoli. Cook for 1 minute, until the broccoli has softened but still has a little bite. Drain and place back into the pan. Toss the broccoli with a little olive oil and sea salt.
- Make each flatbread by lathering a freshly prepared flatbread with a generous amount of hummus. Heap on some pickled onion and a few stems of cooked broccoli. Drizzle the flatbread with some of the harissa dressing and serve.