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Curried Veggie Wraps

Prep Time:15 min
Cook Time:20 min
Yield:4 wraps


  • 2 tablespoons Crisco® Pure Canola Oil
  • 2 to 3 cloves garlic, minced
  • 1 cup chopped onions
  • 2 teaspoons curry powder
  • 3/4 cup chopped cauliflower
  • 3/4 cup chopped broccoli
  • 1/2 cup shredded carrots
  • Salt and pepper, to taste
  • 1/2 cup chopped tomatoes
  • 2 to 3 green onions, chopped
  • 6 to 8 tortillas or chapati
  • Plain yogurt or sour cream


  1. 1.
    HEAT oil in large skillet over medium heat. Add garlic and onions; cook, stirring often until just tender, about 5 minutes (do not allow to brown). Stir in curry powder; cook about 1 minute.

  2. 2.
    ADD cauliflower, broccoli, carrots, salt and pepper. Cover and cook, stirring occasionally, about 5 minutes or until vegetables are crisp-tender. Stir in tomatoes and green onions. Cook about 1 minute uncovered.

  3. 3.
    PLACE filling in middle of each tortilla or chapati. Top with a little yogurt or sour cream; roll up. Serve immediately.


Serving Size (1 wrap), Calories 260 (Calories from Fat 100), Total Fat 11g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 330mg, Total Carbohydrate 35g (Dietary Fiber 4g, Sugars 6g), Protein 7g; Percent Daily Value*: Vitamin A 50%, Vitamin C 60%, Calcium 15%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Curried Veggie Wraps
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