Sweet Corn and Spinach Wrap ( Tiffin Recipe)

by Tarla Dalal

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sweet corn and spinach wrap recipe | Indian spinach sweet corn wrap | palak sweet corn wrap for tiffins | with 45 amazing images.

The first thing that many moms do when their kids return from school is to open the snack box. Indeed, to see it empty is a very satisfying experience. Here is one such tiffin that is sure to be happily gobbled up by your kids “Sweet corn and spinach wrap”.

Indian spinach sweet corn wrap is a great way to include healthy vegetables to your child’s meal. Kid’s create a fuss while having sabzi’s for their meal, this is the best way to give them all the nutrients required for the body. My kids love this wrap, I make it for them for evening snack and even for their tiffin box. It is tummy filling and healthy.

The procedure to make this recipe is quite easy and quick, if you have left over chapati’s it is a bingo. To make the stuffing for spinach and sweet corn wrap, mix crushed sweet corns, shredded spinach, mashed potatoes, coriander, green chilli paste and mix well. Further, Divide the mixture into 4 equal portions and shape into an oblong shape and cook palak sweet corn wrap for tiffins on a tava till they are golden brown from all the sides. The stuffing is ready.

To proceed, place the left over chapatti on a dry surface, arrange shredded lettuce in a row, place the prepared roll on the lettuce and spread mayonnaise. Mayonnaise is loved by all the kids, you can use the normal mayo or you can even flavor it with garlic or herbs. If you wish to you can even add cheese to the spinach and sweet corn wrap.

Leftover chapatis are put to good use here, by packing them with a sumptuous mixture of sweet corn, spinach and potatoes flavoured simply with green chilli paste. Eggless mayonnaise gives the required lubrication for your kids to eat the rolls easily, while lettuce adds a bit of crunch. The palak sweet corn wrap for tiffins remains tasty for five hours when foil-packed, so you can comfortably send it to school.

Enjoy sweet corn and spinach wrap recipe | Indian spinach sweet corn wrap | palak sweet corn wrap for tiffins | with step by step procedure.

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Sweet Corn and Spinach Wrap ( Tiffin Recipe) recipe - How to make Sweet Corn and Spinach Wrap ( Tiffin Recipe)

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Preparation Time: 20 mins Cooking Time: 10 mins Total Time: 30 mins 4Makes 4 wraps (4 wrap )
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Ingredients

For The Sweet Corn and Spinach Rolls
1 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/2 cup shredded spinach (palak)
1 cup boiled and mashed potatoes
2 tbsp chopped coriander (dhania)
1 tsp green chilli paste
salt to taste
2 tbsp oil for greasing and cooking

Other Ingredients For Sweet Corn and Spinach Wrap
4 leftover chapati
1 cup torn lettuce
4 tbsp eggless mayonnaise

Method

For the sweet corn and spinach rolls

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 4 equal portions and shape into an oblong shape.
Heat a non-stick tava (griddle), grease it with 1 tbsp of oil, place the rolls on it and cook using 1 tbsp of oil, till they turn golden brown in colour from both the sides.
Keep aside to cool slightly.

How to proceed

To make sweet corn and spinach wrap, place a chapati on a clean dry surface and arrange ¼ cup of lettuce in a row in the centre of the chapati.
Place a roll on the lettuce, spread 1 tbsp of mayonnaise over it and roll it up tightly.
Repeat with the remaining ingredients to make 3 more sweet corn and spinach wraps.

How to pack sweet corn and spinach wrap

Wrap the sweet corn and spinach wrap in an aluminium foil or cling wrap and pack in a tiffin box.

Sweet Corn and Spinach Wrap ( Tiffin Recipe) recipe with step by step photos

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To Make Chapati for Sweet Corn and Spinach Wrap

For sweet corn and spinach wrap recipe | Indian spinach sweet corn wrap | palak sweet corn wrap for tiffins | you can use left-over chapati. If you want to make chapati, take a deep bowl and add approx. ¾ cup of whole wheat flour to it. We need to take a deep bowl so that the flour and the other ingredients do not fall off while we are mixing or kneading the dough.
Add ½ tsp of oil to this. Adding oil makes the chapatis soft.
Now add salt to taste. Increase or decrease the quantity of salt to your liking. Some people like their chapatis bland ,so you can even skip adding salt to your chapati dough.
Add water gradually. Be careful while adding water. Adding too much of water initially will make it difficult for you to knead.

Mix it well with your hands. Gather the flour from all sides. Add more water if it is required.
Make a soft dough by kneading it for at least 2 minutes. We have used approximately 1/4 cup of water. You may require more or less, as the amount of water depends upon the quality of the flour.
Apply a little oil on the surface of the dough before you keep it for resting, so that it doesn’t become dry. Cover the dough with a wet muslin cloth. You can also use a food grade quality cling film or a plate to cover the dough.
Keep the chapati dough for Paneer Veggie Wrap aside for 15 minutes. This resting period improves the texture of the dough, makes it easier to roll and makes the chapatis softer and fluffier.
Your next step is to divide the dough into 4 equal portions.

Sprinkle a little flour on your rolling board and flatten a portion of the dough on it. This will prevent the dough from sticking to your board.
Roll out each portion of the dough into a thin circle of 7” (roughly 175 mm.) diameter. You can increase or decrease the size of the chapati as per your preference.
Take a flat non-stick tava (griddle) and heat it on a high flame. Reduce the flame when it becomes hot i.e. when u can see fumes on your tava. Drizzle a few drops of water, if it sizzles, your tawa is ready.
Put the rolled-out chapati on the tava. You need to cook it till small blisters appear on the surface. Make sure that your tawa is on medium flame.
Turn the chapati over and cook for about 5-7 seconds on a medium flame till light brown spots appear.

Flip and again cook the chapati for Paneer Veggie Wrap for 5 to 7 seconds. Keep aside.

Preparation for sweet corn and spinach wrap

For making the corn and spinach roll, In many local market, separated corn kernels in small bags are readily available. Also, supermarkets have them. But, in case you have a whole corn cob then using a knife, slice off the corn kernels or remove them using your fingers if you have more time.
Next, we need to boil the sweet corn kernels. You can either boil them in a pressure cooker, directly on a stove top or microwave, whatever is convenient to you. To learn the perfect way to boil corn, refer this recipe How To Cook Corn In A Microwave. of or check this video of How to Cook Sweet Corn Kernels.
Drain the boiled corn kernels.
Transfer to a mixer jar.

Crush them coarsely and keep aside.
Clean and wash a bunch of spinach leaves.
Place them on a chopping board and shred them.

For the sweet corn and spinach rolls

To make sweet corn and spinach rolls, in a deep bowl, take 1 cup boiled and coarsely crushed sweet corn kernels.
Add shredded spinach.

Add boiled and mashed potatoes.
For a refreshing flavour, add 2 tbsp chopped coriander.
Some green chilli paste to give that much required spice.
Add salt to taste.
Combine all the ingredients and mix well.

Divide the mixture into 4 equal portions.
Shape into an oblong shape.
Heat a non-stick tava (griddle), grease it with oil using a brush. You can even use ghee or butter to cook the rolls.
Place the rolls on it.
Put 1 tbsp of oil. If you have a small tava then cook the sweet corn and spinach rolls | Indian spinach sweet corn wrap | palak sweet corn wrap for tiffins | in batches.

Cook till they turn golden brown in colour from one side. Flip and cook till it turns golden brown from both sides. Keep aside.

How to make spinach and corn wrap

To assemble sweet corn and spinach wrap recipe | Indian spinach sweet corn wrap | palak sweet corn wrap for tiffins | first you need to cook the rotis. Heat a non-stick tava (griddle) and place a chapatti over it.
Add ½ tsp of peanut oil and lightly cook the over chapattis on a tava, till it is light brown from both the sides.
Place a chapati on a clean dry surface. You can also use the store bought rotis or refer this recipe with detailed step by step images to make soft chapati for rolls and wraps.
Arrange ¼ cup of lettuce in a row in the centre of the chapati. A small tip to keep the lettuce leaves crispy, submerge them in ice-cold water before using & just before assembling, pat them dry to retain that crunch in the lettuce leaves. For an Indian touch, you can add sliced onions or kachumber instead of lettuce leaves.

Place a roll on the lettuce. If making for kids, you may add grated processed cheese or cheese slice to make the spinach and corn roll more appetizing.
Spread 1 tbsp of mayonnaise over it. Check out this recipe to make homemade Eggless Mayonnaise To perk up the flavour of corn spinach kathi roll, you can use Garlic Mayonnaise, Chipotle Sauce.
Roll it up tightly.
Repeat with the remaining ingredients to make 3 more corn and spinach katti rolls.
Serve the sweet corn and spinach wrap | Indian spinach sweet corn wrap | palak sweet corn wrap for tiffins | immediately. If packing for lunch, wrap in an aluminium foil or cling wrap and pack in a tiffin box.

If you enjoyed this sweet corn and spinach wrap recipe, then check out other Kids Wraps and Rolls recipes which has delightful wraps and rolls recipe like: Pahadi Paneer Tikka Wrap, Whole Wheat Salad Garlic Tomato Chutney Wrap, Stir Fry Wrap with Mushroom Sauce.

Accompaniments

Chilli Garlic Chutney ( Wraps and Rolls)
Healthy Green Chutney
Low- Cal Mayonnaise ( Wraps and Rolls)
Sour Cream Made with Fresh Cream, Indian Style
Tortillas For Wraps and Rolls
Whole Wheat Flour Roti, Chapati for Wraps and Rolls

Nutrient values per wrap

Energy	307 cal
Protein	5 g
Carbohydrates	28 g
Fiber	1.9 g
Fat	20.2 g
Cholesterol	0 mg
Vitamin A	1135.5 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	1.1 mg
Vitamin C	11.7 mg
Folic Acid	25 mcg
Calcium	45.6 mg
Iron	2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	38.6 mg
Potassium	183.2 mg
Zinc	0.5 mg