Amazing vegan wraps in a tahini and tamari sauce.
Prep: 5-10 mins
Cooking: 7-10 mins
- 60g chickpea flour
- 1/2 teaspoon dried oregano or basil
- 1 tbsp ground flaxseed
- pinch of salt and pepper
- 1/2 cup water
Ingredients inside the wrap:
- 1/4-1/2 thinly sliced aubergine
- 1/2 carrot peeled length ways
- 1/2 courgette peeled length ways
- 5 baby plum tomatoes chopped in half
- handfull of kale
Refer to asian tahini sauce recipe and just halve the ingredients for 1 wrap.
Personally I like to make the sauce first to get this bit out the way.
I then chop and peel the veg to get this ready to cook.
Then I make the batter for the wraps by putting all the wrap ingredients in a mixing bowl and whisk until a nice batter forms.
Now I heat the pan for the veg with a teaspoon of coconut oil/olive oil. Once heated I add the aubergine for a couple minutes on its own and turn when browning.
Now I heat a separate pan with a teaspoon of coconut oil/olive oil. Once the pan is extremely hot I pour all the batter into the pan making sure to evenly spread.
Now add all the other veg ingredients to the aubergine along with a pinch of salt and pepper and cook for 3-5 mins stirring every minute or so.
After a couple mins I carefully turn the wrap over to cook the other side for a couple minutes.
Once the veg is cooked add to a mixing bowl and pour 1/2-3/4 of the sauce you made and mix in making sure to save some to use as a dip.
Now the wrap is cooked, simply place all the veg from the mixing bowl into the centre of the wrap. Make sure to be careful with the wrap when folding as it can break.
Tip: You can easily swap around the ingredients of this and add chicken or salmon to it if you wish.