Buckwheat Vegetable Wrap
Buckwheat Vegetable Wrap is a delicious and healthy wrap that is perfect for lunch or a light dinner. This recipe is vegan, vegetarian, and gluten-free, making it suitable for many dietary preferences. Buckwheat flour is high in protein and fiber, making it a great alternative to wheat flour. The vegetables used in this recipe add vitamins, minerals, and fiber, making it a nutritious meal.
Nutrition Facts
Per serving
Energy
109 kcal
Protein
4 g
Carbs
21 g
Fat
2 g
Fiber
3 g
Ingredients
Common salt
0.25 tsp (1.25g)
Buckwheat Flour
1 small cup (100g)
Chopped Onion
0.25 small cup (25g)
Plain Water
0.25 small cup (50g)
Carrot, Grated
0.25 cup (50g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Olive Oil
1 tsp (5g)
Cabbage
0.25 cup, grated (50g)
Cucumber
0.25 cup, sliced (50g)
Instructions
Cooking Steps
In a mixing bowl, add buckwheat flour, salt, and water. Mix well to form a smooth batter.
Heat a non-stick pan over medium heat. Pour a ladle of the batter on the pan and spread it evenly to form a round shape.
Cook for 1-2 minutes until the edges start to lift up. Flip and cook for another minute until the wrap is cooked through. Repeat the process for the remaining batter.
In a separate pan, heat oil over medium heat. Add chopped onion and sauté for 2-3 minutes until they turn translucent.
Add grated cabbage and carrot and stir fry for another 2-3 minutes until the vegetables are cooked, but still have a crunch.
Take a cooked buckwheat wrap and place the vegetable mixture on one side. Add sliced cucumber on top.
Fold the other side of the wrap over the vegetables to form a half-moon shape.
Serve the buckwheat vegetable wrap immediately.