• 100 g red lentils, cooked
• 100 g quinoa, soaked overnight and cooked
• 120 g oat flour
• 2 eggs
• 100 to 150 ml milk of choice
• 1 tbsp baking powder
• Pinch of salt

1. Soak the quinoa overnight, then cook the red lentils and quinoa according to the packaging instructions.
2. Add the cooked quinoa, red lentils, eggs, oat flour, baking powder, and a pinch of salt to a blender. Blend until you reach a smooth, batter-like consistency. The mixture should be thick rather than watery.
3. Heat a non-stick pan over a medium heat. Add a ladleful of batter and spread into a round wrap shape approximately 23 cm in diameter.
4. Cook for 2 to 3 minutes on each side, until the edges begin to lift away from the pan on their own. This is the sign it is ready to turn.
5. Repeat with the remaining batter. This recipe makes 10 to 12 wraps.

Filling suggestions

• Sweet: peanut butter, a spoonful of Greek yoghurt,
  honey, topped with blueberries and raspberries.
• Savoury: mixed greens, cooked chicken slices, sriracha
  sauce, and mixed nuts and seeds.

Nutritionist tip
Start with one wrap at breakfast for the first week, then increase to two wraps a day from week two. This gradual approach helps your body adjust to the higher fibre content without discomfort.