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Philhob
Vegetarian buckwheat wraps with hummus
Homemade wraps of rosemary and buckwheat stuffed with cucumber, hummus, spinach, carrot and sprouts.
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Ingredients
Directions
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Ris the needles of the rosemary and cut finely.
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Put the buckwheat flour with the egg, water, rosemary and a pinch of salt in a bowl and mix until smooth.
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Heat half of the oil in a frying pan with non-stick coating and pour half of the batter into it. Bake the wrap 4 min.
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Turn halfway when the batter is completely solidified. Fry the other wrap as well.
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In the meantime, cut the cucumber into slices that are as thin as possible.
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Spread the wraps with the hummus and top with baby spinach, cucumber slices, carrot julienne and sprouts.
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Roll up the wrap and cut in half.
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Nutrition
610Calories
Sodium30% DV720mg
Fat54% DV35g
Protein30% DV15g
Carbs18% DV55g
Fiber36% DV9g
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