Before you think that they are going to taste strongly of beetroot and spinach you would be mistaken as you can struggle to taste those flavours at all actually!
Little fact: Did you know beetroot and spinach are often added to foods as a natural food colouring without impacting the taste! Healthy and colourful foods- whats not to love!
The wraps are gluten free and refined sugar free.
Makes around 5-7 wraps depending on how thick and big you make them.
Ingredients:
1 cup of gluten free flour (I used GF plain white but buckwheat works well too)
1 egg
1 cup unsweetened almond milk
1 beetroot or a handfull of spinach (depending on which wraps you want to make)
Pinch of sea salt
Small sprinkle of pepper
Optional: Small sprinkle of garlic powder for flavour
Coconut oil for greasing pan
Instructions:
1. Measure and add all ingredients (apart from beetroot, spinach and flour) into one bowl.
2. Mix with a wisk until smooth.
3. Using a fine grater, grate one beetroot or one handful of spinach if you are doing the spinach wraps. Grating the spinach is a little more fiddly. I found the best method was to scrunch the handful of leaves into one as tight as i could so easier to grate as one clump.
4. Add beetroot/spinach to mixture and whisk then add the flour and mix again until smooth batter.
4. In a medium frying pan heat grease with a small amount of coconut oil and heat on a medium heat.
5. Ladle some of the mixture into frying pan to thinly cover pan and cook a minute or two on both sides on a medium/high heat. Repeat until you have around 5-7 amazingly colourful wraps!
6. Allow to cool before filling with your favourite wrap fillings!
These will keep around 5 days in the fridge airtight.
Beetroot Tortillas
Spinach Tortillas
The finished product!
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