The base of this wrap is made with my buckwheat crepe mixture. I shared the recipe with you a couple of months ago and they work perfectly as a sandwich wrap. I find it’s best to make them slightly thicker than you would a crepe, just to make sure everything holds together well. It’s a quick meal to make at home or perfect to take on the go with you. I love to pop everything in a container and construct the wrap when I’m ready to eat it.
It’s a great gluten free option and it feels much more fancy than eating a regular sandwich. I topped my wrap with a bunch of different salad ingredients and drizzled on a delicious tahini and lemon dressing. Be sure not to skip the dressing; it really takes it to the next level. It’s super simple to make and filled with lots of nutritious ingredients. There’s no reason a salad dressing has to be fattening and unhealthy when there’s an abundance of amazing ingredients available.
This recipe is such a perfect example of how to eat healthy on a budget. It’s full of highly nutritious ingredients that are inexpensive and tasty.
- 2 buckwheat wraps
- 1 avocado, sliced
- 1 carrot, grated
- 1 raw beetroot, peeled and grated
- 6 cherry tomatoes, sliced
- 1 handful of salad leaves (I used spinach and rocket)
- ½ cup tahini
- 2 lemons, juiced
- 1 clove garlic, minced
- Pinch of salt
- 1 tablespoon honey
- ½ cup water
- Cook buckwheat crepe as per instruction in this recipe
- Top buckwheat wrap with salad ingredients
- Drizzle dressing over the top
- Fold wrap and eat