Chickpea and beetroot wrap

December 31, 2020

Preparation

Preparation time: 15 minutes (cooking time: 20 minutes)

Mix the flour with the protein powder, baking powder and salt and stir in the sparkling water with a whisk. The batter should not be too thick or too runny.
Fry the wraps on both sides in a non-stick frying pan over a medium heat without adding any fat.
Drain the beans and sauté in the olive oil with the harissa paste and cinnamon.
Peel the beetroot and cucumber and cut into fine sticks. Finely slice the carrot, cut the onion into thin rings and pluck some parsley.
Spread some ketchup on the wrap, then top with all the ingredients and enjoy.

nutri+ wishes you bon appétit!

Tip: As an alternative to homemade wraps, you can buy ready-made vegan protein wraps.

Created by: hier_kocht_alex

For the wraps:

70 g wheat flour

25 g 3K protein powder, neutral

1 tsp baking powder

a pinch of salt

250-300 ml sparkling water

For the filling:

1 small tin of chickpeas

1 tbsp olive oil

1 tsp harissa paste

1 pinch of cinnamon approx.

200 g fresh beetroot

1/3 cucumber

1 carrot

1 onion

2 tbsp Nutri-Plus ketchup

Some fresh parsley