Filter
Reset
Sort ByRelevance
Philhob
Vegetarian buckwheat wraps with hummus
Homemade wraps of rosemary and buckwheat stuffed with cucumber, hummus, spinach, carrot and sprouts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
15 minLunchegg, sharp mustard, Red wine vinegar, mild olive oil, almond shavings, radishes, fresh spinach,spinach salad with soft-boiled egg and mustard dressing -
20 minLunchchickpea, tuna, leaf parsley, fresh coriander, spring / forest onion, cucumber, Red pepper, arugula, iceberg lettuce, olive oil, lemon juice, garlic, honey,chickpea salad with tuna -
45 minLunchchicken drumsticks, olive oil, butter, Red onion, garlic, chicken bouillon, White wine, thyme, fennel bulb, tomato, spring / forest onion, cooking cream, crayfish, cocktail shrimp, flat leaf parsley,coq au vin blanc with fennel and crayfish -
35 minLunchcanned chickpeas, corn kernels crispy, bunch onion, Red pepper, ground cumin, curry powder, bread-crumbs, traditional olive oil, curly lettuce melange, lemon, White bread,veggie burger
Nutrition
610Calories
Sodium30% DV720mg
Fat54% DV35g
Protein30% DV15g
Carbs18% DV55g
Fiber36% DV9g
Loved it