Two kinds of wrap dough

Ingredients for 2 servings:

• 1 cup chickpea flour, roasted or unroasted
• 1 cup water
• ¼ cup fresh cilantro, chopped
• ½ tsp sea salt
• ½ tsp cumin
• ½ tsp paprika powder
• Rapeseed oil, refined, for frying
• 2 cups quinoa, ground
• ½ cup brown rice flour
• ½ cup water, warm
• 1 tsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for all meta types

1 cup equals approximately 250 ml of protein. High-protein chickpea wrap: Combine chickpea flour, water, and spices in a bowl and whisk well. Pour a few tablespoons of oil into a small bowl and use to grease the pan. Heat a large non-stick skillet over medium heat. Brush the pan evenly with a little oil. Use about 1/3 cup of batter for smaller wraps and about 1/2 cup for larger wraps. Use a spoon to spread the batter into a circle, covering any holes in the batter. The batter should be about the thinnest of a crepe. Fry the wrap for a few minutes on both sides. Roll up the wrap with any fillings and serve hot or cold. High-carb quinoa and rice wraps: Mix all ingredients until a smooth batter forms. Divide the dough into 8 portions and shape each portion into a ball. Roll each ball into a thin tortilla (you may need to roll it between sheets of plastic wrap if the dough is too sticky). Fry each tortilla in a non-stick pan for about 1 minute per side. They’re delicious with chicken, hummus, and guacamole.