Beetroot Buckwheat Egg Wraps

Serves: 6-8|Prep: 10 minCook: 15 min

Who doesn’t love a healthy wrap with an extra delicious filling? In my home wraps are a favourite amongst my two little ones. Unfortunately, many of the store-bought options are high in sodium and contain numerous preservatives and additives, which are not beneficial for growing bodies. This beetroot and buckwheat wrap is full of natural goodness and can be used to wrap up just about anything, including egg, grilled chicken, tofu, fish and lamb.

Ingredients

Method

Crepes
1 cup buckwheat flour
1 ½ cup almond milk
2 eggs
1 tsp coconut oil, plus more for frying
¼ cup grated beetroot
¼ tsp sea salt

Egg Filling
6 organic eggs
¼ cup coconut milk or milk of choice
½ cup baby spinach
¼ cup grated cheese (optional)
sea salt and pepper, to taste

1.	Place all ingredients in the bowl of your food processor or blender and process until smooth and creamy.
2.	Brush a small frying pan with a little coconut oil and heat over medium heat.
3.	Pour ½ a cup of batter into the pan and swirl to cover base.
4.	Cook for 2 to 3 minutes or until light golden. Turn over and cook for another minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
5.	For the egg filling, heat oil in a large frying pan over medium heat. In a bowl, combine eggs, milk, spinach and cheese (if using). Whisk until well combined.
6.	Pour mixture in pan and stir gently with a wooden spoon until eggs are set. Remove from the heat and set aside.
7.	Divide egg mixture among the crepes. Roll up and serve.

Tip:

For a dairy-free version leave out grated cheese in egg filling. If you have time, roast your beetroot before adding to the mixture, to bring out the natural sweetness of the beetroot. Serve immediately or store in the fridge for up to 4 days.