Rice croquettes wraps

Wraps are a great excuse to eat with your hands! These are made with rice croquettes prepared from basmati rice, leek, chickpea flour, and chia seeds. The tortillas are made with whole wheat flour for a healthy and balanced dish. The wrap is filled with croquettes, pico de gallo sauce, avocado, and baby spinach leaves to add vitamins and color. To accompany, we prepare a spicy tomato sauce, a green mojo, and a tahini sauce.

Ingredients (for 4 wraps)

For the wraps:

• 220 g whole wheat flour
• 1 g fresh yeast
• Water

For the croquettes:

• 1 large bowl (500 ml) of pre-cooked basmati rice (from the previous day)
• 1 leek
• 2 tablespoons chickpea flour
• 2 1/2 glasses of water
• 2 tablespoons chia seeds
• 1 teaspoon balsamic vinegar cream (optional)
• A pinch of nutmeg
• Chopped parsley
• Salt

For the green mojo:

• 6–7 sprigs of cilantro
• 1/2 onion
• 2 garlic cloves
• Juice of half a lemon
• 3 tablespoons olive oil
• Salt

For the spicy tomato sauce:

• 1/2 can of peeled tomatoes
• 2 garlic cloves
• 1 celery stalk
• 1 tablespoon coconut sugar
• A pinch of ground chili

For the tahini sauce:

• 1 tablespoon tahini
• Juice of half a lemon
• 1/2 glass of water

For the pico de gallo:

• 1 large tomato
• 1/2 bell pepper (red or green)
• 1/2 onion
• 3–4 sprigs of cilantro
• Olive oil
• Lemon juice

Instructions

Croquettes:

• Soak the chia seeds in half a glass of water.
• Chop the leek and sauté it in a pot with olive oil over medium heat. Add a pinch of salt. Once reduced and golden, add the balsamic vinegar cream and let caramelize.
• Stir in the chickpea flour, nutmeg, and mix well. Add one glass of water, stirring constantly to dissolve the flour and thicken the sauce. Add another glass of water to achieve a béchamel-like consistency.
• Remove from heat, add the rice and chia seeds, and mix thoroughly until thick and sticky. Let cool completely.
• Once cold, form small flattened balls (falafel-style) and brown them in a pan with olive oil. Reserve on a baking sheet lined with parchment paper and let cool slightly to prevent crumbling.

Tortillas:

• Mix the flour with water to form a bread dough. Knead for 5 minutes, let rest for 5 minutes, and repeat.
• Add the yeast, knead for 3 more minutes, and let the dough rise for 20 minutes.

Sauces:

• Spicy tomato sauce: Sauté the chopped celery in a pot with olive oil. Add sliced garlic, and when golden, incorporate the tomatoes, chili, and sugar. Cover and cook over low heat for 20 minutes.
• Green mojo: Blend all ingredients except the oil, then slowly add the oil while blending, like making mayonnaise.
• Tahini sauce: Mix all ingredients.
• Pico de gallo: Finely chop all ingredients, mix, and season.

Final assembly:

• Reheat the croquettes in the oven.
• Divide the dough into 4 balls and roll each into a very thin disc. Cook in a very hot pan for 1 minute on each side.
• Keep the tortillas warm in a cloth. Serve the croquettes, sauces, and fresh spinach at the table. Each person can assemble their own wrap with their favorite ingredients!