Salad wrap with herbal yoghurt dip

Name: Salad wrap with herbal yoghurt dip
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 125 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 1 Msp. Baking Powder; 1/4 l rice drink; 3 TABLESPOONS Oil; 1/2 Mini Romaine lettuce; 100 g (can) Kidney beans; 1 small red pepper; 1 red onion; 2 stem(s) Parsley; 2 stem(s) Dill; 2 stem(s) Mint; 250 g lactose-free yoghurt

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
1 Msp. Baking Powder
1/4 l rice drink
3 TABLESPOONS Oil
1/2 Mini Romaine lettuce
100 g (can) Kidney beans
1 small red pepper
1 red onion
2 stem(s) Parsley
2 stem(s) Dill
2 stem(s) Mint
250 g lactose-free yoghurt

Directions

1
Mix flour, 1sp. each of salt, baking powder and rice drink to a smooth dough. Heat oil in portions in a coated pan. 1⁄4 Pour in the dough and bake at medium heat for about 2 minutes. Turn and continue baking for 1-2 minutes. Remove. Bake 3 more pancakes from the remaining dough. Let them cool down.
2
Clean, wash and drain the salad and cut into strips. Rinse beans in a sieve and drain. Clean, wash and chop the peppers. Peel and halve the onion and cut into thin strips. Mix everything, season with salt and pepper.
3
Spread some dip on the pancakes and spread the vegetable mix on top, leaving a small rim all around. Fold the left and right edges slightly towards the middle. Roll up into wraps, cut in half diagonally. Serve, add the rest of the dip.
4
For the dip, wash herbs, shake dry, pluck and chop very finely. Mix with yoghurt, season with salt, pepper and cumin.