Pancake Wrap

Name: Pancake Wrap
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 70 ml low-fat milk (1,5 % fat); 7-10 Tbsp Salt; 30 g Flour; 1/2 TEASPOON Sunflower oil; 20 g Kidney beans; 20 g Rocket salad; 20 g red pepper; 1/2 red onion; 1 TABLESPOON low-fat yoghurt (1,5 % fat); 1 TEASPOON frozen herb mixture (e.g. 8-herb mixture); 7-10 Tbsp freshly ground pepper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

70 ml low-fat milk (1,5 % fat)
7-10 Tbsp Salt
30 g Flour
1/2 TEASPOON Sunflower oil
20 g Kidney beans
20 g Rocket salad
20 g red pepper
1/2 red onion
1 TABLESPOON low-fat yoghurt (1,5 % fat)
1 TEASPOON frozen herb mixture (e.g. 8-herb mixture)
7-10 Tbsp freshly ground pepper

Directions

1
Mix milk, 1 pinch of salt and flour in a bowl. Let the dough swell for about 10 minutes. Heat the oil in a coated pan (26 cm Ø). Pour in the dough and bake a pancake in approx. 4 minutes, turning it, take it out and let it cool down.
2
Rinse the beans, drain in a sieve. Clean the salad, wash and drain thoroughly. Clean, wash and dice the peppers. Peel and halve the onion and cut into thin strips.
3
Mix yoghurt and herb mixture. Season to taste with salt and pepper.
4
Place the pancakes on the work surface and spread with yoghurt-herb mixture. Spread beans, salad, onion and paprika evenly on top. Leave a small rim around the pancake. Fold the left and right edges about 3 cm to the middle.
5
Roll up the wrap, cut in half diagonally and arrange on a plate. Sprinkle with pepper.