Wraps with coleslaw

Name: Wraps with coleslaw
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g red lentils; 200 ml Vegetable broth; 300 g Carrots; 2 stem(s) flat leaf parsley; 200 g White cabbage salad (ready marinated); 2 TABLESPOONS Skimmed milk yoghurt; 8 (about 300 g; best from Syrian) Herb Flakes; 8 discs (20 g each) sliced boiled ham; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 g red lentils
200 ml Vegetable broth
300 g Carrots
2 stem(s) flat leaf parsley
200 g White cabbage salad (ready marinated)
2 TABLESPOONS Skimmed milk yoghurt
8 (about 300 g; best from Syrian) Herb Flakes
8 discs (20 g each) sliced boiled ham
7-10 Tbsp Parsley

Directions

1
Cook the lentils in boiling broth for about 15 minutes and drain. In the meantime peel, wash and grate the carrots. Wash parsley and pluck off leaves. Mix the prepared ingredients and white cabbage salad. Cover and leave to stand for about 20 minutes. Stir in yoghurt.
2
Place 2 flat cakes slightly on top of each other and cover with 2 slices of ham each. Spread the prepared filling on top. Roll up tightly, fold the lower openings inwards. Wrap with parchment paper and fix with wooden sticks. Serve garnished with parsley
3
Waiting time approx. 20 minutes