In a NutriBullet add kale, oat flour, egg whites, 1 cup almond milk & coconut sugar
Blitz and keep aside ready (as your wrap mixture)
Grab a wok and heat some rapeseed oil on low heat whilst roughly chopping red onions & throwing them into the oil as you chop
Added 1 tspn of chopped garlic. Heat up!
Whilst the onions and garlic brown, open 2 tins of organic chickpeas in water, rinse them & keep aside straining
To the onions and garlic in the wok, add turmeric powder, chilli powder, ground cumin & ground coriander mix (dhaana jeeru), Himalayan salt & garam masala
Coat the onions with the spices, let cook for 1 min
Add the chickpeas, stirring all of it together. Leave on medium flame to make wraps
Add 1 tbsp rapeseed oil (or your preferred oil) to a frying pan. Let it heat up then pour the wrap mixture into the centre, twirling the pan in circular motion to make an even round pancake
On high heat cook both sides until they start to brown
Fill the wraps with iceberg lettuce to give it some crunch, your masala chickpeas & tahini sauce. I also added red chilli sauce
Ingredients
Directions
In a NutriBullet add kale, oat flour, egg whites, 1 cup almond milk & coconut sugar
Blitz and keep aside ready (as your wrap mixture)
Grab a wok and heat some rapeseed oil on low heat whilst roughly chopping red onions & throwing them into the oil as you chop
Added 1 tspn of chopped garlic. Heat up!
Whilst the onions and garlic brown, open 2 tins of organic chickpeas in water, rinse them & keep aside straining
To the onions and garlic in the wok, add turmeric powder, chilli powder, ground cumin & ground coriander mix (dhaana jeeru), Himalayan salt & garam masala
Coat the onions with the spices, let cook for 1 min
Add the chickpeas, stirring all of it together. Leave on medium flame to make wraps
Add 1 tbsp rapeseed oil (or your preferred oil) to a frying pan. Let it heat up then pour the wrap mixture into the centre, twirling the pan in circular motion to make an even round pancake
On high heat cook both sides until they start to brown
Fill the wraps with iceberg lettuce to give it some crunch, your masala chickpeas & tahini sauce. I also added red chilli sauce
