Ingredients
Beetroot Wraps
100G of baxter’s baby beets (drained)
150ml of oat milk
100g of chickpea flour
salt and pepper
1 tbsp olive oil
1 pack of tofu or tempeh, cubed
1 tsp chilli flakes
salt and pepper
1 tbsp of olive oil
guacamole
1 avocado
1 small beef tomato, diced
1/8th of red onion finely diced
1/2 lime juiced
1/2 tsp of chili flakes
salt and pepper
Directions
blend the wrap ingredients and set aside
heat a pan with a little olive oil over medium heat
pour the wrap mixture into the heated pan and spread my moving it from side to side until it fill the pan
Flip after a minute and cook the other side, continue until you have finished the batter
In the same pan, add the remaining olive oil and bring to a medium heat, add in the cubed tofu and season. Toss for a few minutes until the cubes are golden on each side
To create the wrap, mash the guacamole ingredients together and lay onto one of the wraps, top with the crispy tofu and finish with serve with fresh greens (I used sprouts) and chilli flakes
