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Nutrition| Diet | Slimming | Weight Loss |Detox | PCOS diet | Food Intolerance test | Allergy test | Malta

Serves: 4 wraps
Prep time: 4 mins
Cook time: 15 mins

✨1 cup fresh spinach (lightly packed when measuring)
✨3 Tbsp chopped chives
✨3 large eggs ( for vegan option replace with oat milk)
✨1 cup rolled oats & flaxseeds
✨a generous pinch of sea salt
✨pinch of white pepper
✨1 garlic clove
✨2 Tbsp water

1️⃣ Toss everything in a blender and mix until completely smooth.
2️⃣ Heat a medium non-stick skillet over medium heat. You can very lightly brush the pan with coconut oil to make sure to prevent sticking, but it generally works without, if the pan has a good non-stick surface.
3️⃣ Pour some of the batter into the pan, then lift the pan off of the heat to slowly swirl the batter around to coat the bottom of the pan in one thin layer like a crepe.
4️⃣ Place the pan back on the heat and allow it to cook until it is set, then flip and cook for just a few seconds on the other side. Transfer to a rack to cool and complete the other wraps. Note: if you feel like your batter is too thick to swirl out in the pan, add a splash of water to the batter and give it another try.
5️⃣ Once the wraps are done you can enjoy them right away or store them in an airtight container or bag in the fridge. They also freeze well. We love to use them as breakfast wraps, or with chicken or chickpea salad fillings for lunch.

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