Beetroot & Quinoa Wraps

3-Ingredient Beetroot & Quinoa Wraps 

Makes: 10–12 wraps (soaking overnight)

Ingredients

• 1 cup raw quinoa, soaked for at least 6 hours or overnight, then drained and rinsed

• 1 medium beetroot, roasted

• 4 tsp chickpea flour

• Salt, to taste

• Water, added gradually while blending to adjust consistency

Instructions

1. Roast the beetroot, wrap it in foil and bake at 200°C for 45–60 minutes until tender, then peel.

2. Soak the quinoa for at least 6 hours or overnight. Drain and rinse well.

3. Add the soaked quinoa, roasted beetroot, chickpea flour, and salt to a blender.

4. Add water gradually while blending until you reach a smooth, pourable batter.

5. Pour the batter onto a preheated non-stick skillet over medium heat, spreading it out into a thin circle.

6. Cook until the edges lift easily and the bottom is set, then flip and cook the other side briefly.

7. Fill with your favourite Vitamin C-rich toppings — fresh lime, crunchy bell peppers, or salsa work beautifully.

Nutrition (per wrap, est.): ~65 cal | 3g protein | 1g fat | 11g carbs | 1.5g fibre