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Spring Wraps

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield4 Servings
  • Cuisine
    • American
  • Course
    • Main Course
    • Lunch
  • Suitable for Diet
    • Gluten Free
    • Kosher
    • Vegetarian

Ingredients:

For the wraps:

  • 2 eggs (or vegan equivalent)
  • 3 g of salt
  • 300 g rice flour
  • 50 ml of milk, lactose-free
  • Oil for frying 

For the filling:

  • 1 cup of lactose-free sour cream
  • 6 leaves of iceberg lettuce, washed, drained well, cut into coarse strips
  • 80 g of carrot, washed well, cleaned, roughly grated
  • 60 g parsnips, peeled, cleaned, roughly grated
  • 100 g peppers, washed, cleaned, diced
  • 100 g Sunflower Haché, Sunflower Family 

For the pesto:

  • 100 g of rocket, washed, drained well
  • 50 g of walnut kernels, roasted without fat in a pan, then roughly chopped
  • 150 ml of olive oil
  • 70 g vegan cheese, finely grated
  • 5 g salt
  • 5 g of pepper

Directions:

1

Wraps: make a liquid pancake batter from the ingredients and let rest for about 20 minutes. Meanwhile, prepare the vegetables for the filling.

2

From the pancake batter in hot fat, bake 4 wraps golden brown, let cool individually on kitchen paper.

3

Smooth the sour cream and distribute on the pancake. Distribute the iceberg lettuce and then add the remaining vegetables. Roll up the pancakes and cut open at an angle.

4

For the pesto, prepare the walnut kernels and cheese. Finely chop the rocket in a lightning chopper, gradually adding the olive oil. When the mixture is thoroughly mixed, add the walnut kernels and finely chop them. Finally, stir in the cheese (do not mix!)

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