Vegetarian buckwheat wraps with hummus
Homemade wraps of rosemary and buckwheat stuffed with cucumber, hummus, spinach, carrot and sprouts.
Ris the needles of the rosemary and cut finely.
Put the buckwheat flour with the egg, water, rosemary and a pinch of salt in a bowl and mix until smooth.
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.
Turn halfway when the batter is completely solidified. Fry the other wrap as well.
In the meantime, cut the cucumber into slices that are as thin as possible.
Spread the wraps with the hummus and top with baby spinach, cucumber slices, carrot julienne and sprouts.
Roll up the wrap and cut in half.
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