Beetroot Wraps (ready for the filling of your choice!)

March 2021

I find it easy to slip in to a routine of having the same few things for lunch on rotation.  Whilst all these things are perfectly nice, I decided it was time to delve in to my folder of recipes.  After all, I'd ripped them out of magazines because I wanted to try them, not just to gather dust in my cupboard! Flicking through, beetroot wraps jumped out at me - as in the wrap itself made from beetroot.  They looked so colourful, definitely something a bit different, and seemed surprisingly quick and easy to make.  The worst part was grating the beetroot, but even that wasn't as bad as I was anticipating as only a small amount is needed.

35g grated beetroot, 150g of buckwheat flour (I whizzed my buckwheat in a blender as I didn't have any buckwheat flour, 125g yogurt and 1 tsp of chia seeds (the recipe, from Ocado, called for xanthan gum but who has that lying around), plus seasoning to taste, squished in to a dough, rolled out and cooked in a hot, dry pan.  I had low expectations and fully expected them to crack if I picked them up, let alone tried to wrap them, but I was amazed to find they did indeed wrap!).  I filled mine with baby spinach, more beetroot, avocado and creme fraiche, but you can let your imagination run wild and incorporate all your favourites.

Gluten free, and full of protein from the buckwheat, chia and yogurt, these wraps make a nutritious and filling lunch, and their vibrant colour is sure to brighten up even the greyest of days.