Buckwheat and Flaxseed Wraps

9/5/2014

Wraps are one of my favourite things to make for a group of friends. Everyone can get involved and prepare their very own personalised wrap. Make sure there is a range of tasty fillings; I filled mine with a simple lime and chilli guacamole, fresh spinach leaves, herby chicken pieces, sun-blushed tomatoes and fresh coriander.

Nutritional goodness
Buckwheat is a protein rich seed containing rutin; a powerful antioxidant said to help improve circulation. Flaxseeds act as the binding agent in this recipe, however they are a great source of soluble fibre which may aid digestion function.

Make your own
2 cups buckwheat flour
5 tbsp ground flaxseeds
1/2 tsp Himalayan salt
1 1/3 cups water
Coconut oil for frying (you could also add spices such as 1/2 tsp of cumin/turmeric/garam masala)

Mix the buckwheat flour, ground flaxseeds and salt together.
Gradually add the water and knead quickly into a soft and sticky dough.
Let the dough sit for around 1 hour.
Divide the dough into small balls.
On a floured service and using a well floured rolling pin, roll out circles (approximately 1-2 mm thick).
Heat a frying pan to a medium temperature with around 1 tsp of coconut oil. Cook the wraps for aproximately 2 minutes on each side, until golden. You may need to add extra oil to the pan before flipping it over.
Make sure you wipe out the pan with paper towels between cooking each wrap then replacing the oil before repeating the cooking process.
Serve with a variety of delicious fillings.

Filling Options
Homemade guacamole/hummus/tzatziki
Tomato, chilli, lime and coriander salsa
Grilled free range herby chicken pieces/tandoori prawns/grilled halloumi
Sun-blushed tomatoes
Fresh spinach/rocket/lamb's lettuc

Jackson showing us how it's done….