Spicy peri peri sauce is balanced out with creamy mayonnaise is this simple vegetable wrap. PERI PERI MAYO WRAP - (Serves - 4)Ingredients4 whole wheat flour rotis¼ cup mayonnaise1 tablespoon oil + for drizzling½ medium green capsicum, cut into thin strips½ medium red capsicum, cut into thin strips½ medium yellow capsicum, cut into thin strips¼ medium broccoli, cut into small florets and blanched4-5 babycorn, diagonally sliced and blanched150 grams cottage cheese, cut into small cubesCrushed black peppercorns to tasteA pinch sugarSalt to tastePeri peri sauce12-15 Kashmiri dried red chillies, soaked for 10-15 minutes1 teaspoon chopped fresh oregano 1 teaspoon red chilli powder1 tablespoon lemon juice1 teaspoon vinegar1 tablespoon olive oil Salt to tasteMethod1. To prepare peri peri sauce, grind together drained dried red chillies, fresh oregano, chilli powder, lemon juice, vinegar, olive oil and salt into a smooth paste. Transfer in a bowl.2. Mix together mayonnaise and 1 tablespoon peri peri sauce in a bowl. 3. Heat 1 tablespoon oil in a non-stick pan. Add green capsicum, red capsicum, yellow capsicum, broccoli florets, babycorn and sauté for 1 minute. 4. Add cottage cheese and mix. Add crushed peppercorns, sugar and salt and mix well. Transfer in a bowl.5. Add peri peri mayo to the sautéed vegetables and mix well. 6. Heat a non-stick tawa. 7. Put the peri peri vegetable mixture in the center of each roti and wrap. 8. Place the wraps on hot tawa. Drizzle some oil on top and cook from both sides till golden brown specks appear. 9. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfCookware by : http://www.wonderchef.inFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor