Chickpea omelet wraps with vegetables

Ingredients

• 5 tablespoons chickpea flour
• 3 tablespoons tapioca starch or cornstarch
• ¼ teaspoon xanthan gum
• 1 tablespoon apple cider vinegar
• ⅛ teaspoon turmeric
• ⅛ teaspoon salt, plus a pinch for the filling
• 100 ml water
• 100 ml plant-based milk
• 3-4 tablespoons plant-based cooking cream
• ⅛ teaspoon kala namak
• ¼ medium green bell pepper
• ½ cup chopped red cabbage
• ¼ medium leek
• ½ medium avocado
• 1 small carrot
• ¼ medium zucchini
• 1 tablespoon olive oil, plus 2 teaspoons for the skillet

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of green bell pepper
• What to use instead of leek
• What to use instead of carrots

Instructions

1. Wash all the vegetables and cut them into small pieces. Heat the oil in a nonstick skillet over medium-high heat and sauté them with a pinch of salt for 1-2 minutes, until they start to brown. Remove and set aside.
2. Put all the omelet ingredients except the plant-based cooking cream and kala namak in the blender and blend for 1 minute.
3. Heat a medium nonstick skillet with 1 teaspoon of oil (spread it with a paper towel) over medium-low heat.
4. Take the skillet off the heat and pour in half the batter, spreading it over the whole bottom with a spoon. Put it back on the heat for 2-3 minutes, until the underside starts to brown. Flip it and cook for 3-4 more minutes: it should be thin but soft, not dry or burnt.
5. Transfer the omelet to a plate, put half the filling on one side and roll it up. Repeat with the rest of the batter and filling.
6. For a more golden finish, put them back in the skillet, rolled, for a couple of minutes over medium heat.
7. Serve topped with the plant-based cooking cream and sprinkled with kala namak. You can fill them with whatever you like.

Nutrition facts

Approximate, per serving (about 320 g). Calculated with data from USDA FoodData Central.