Easy wraps 2 ways

(Makes about 4 large wraps ) 100g spelt flour 1 tbsp ground flaxseed Pinch of salt ½ tsp bicarbonate of soda 250ml almond milk 1 egg white Olive oil for frying

Filling option 1 (Serves 2)

1 avocado Juice of ½ a lemon ½ tsp Dijon mustard Black pepper 100g smoked salmon 2 handfuls watercress

Filling option 2 (Serves 2 )

2 heaped tbsp hummus 100g roasted veg (aubergine, tomatoes, courgette, carrot, peppers, mushrooms) 1 tbsp pesto 2 handfuls rocket

WEIGH the flour, flaxseed, salt and bicarbonate of soda into a large bowl. In a jug, mix together the milk and egg white. Gradually pour the milk and egg mix into the flour mixture, combining it slowly until it becomes a thick batter. Heat the olive oil in a frying pan over a medium heat. Pour a ladleful of batter in to the pan and swirl round to coat the base. Cook until small bubbles form on the surface and the edges look cooked and are coming away from the pan. Flip over and cook on the other side. Repeat with the remaining batter. Leave the wraps to cool, between layers of baking paper. For the salmon filling, mash the avocado with the lemon juice, Dijon mustard and black pepper. Spread over the base of two wraps, top with the smoked salmon and watercress and roll up, tucking in the ends. For the roasted vegetable filling, spread the hummus evenly on two wraps. Top with the roasted vegetables, pesto and rocket and roll up as before.