Servings: 2 2
- 1 Cup Sprouted Whole Grain Flour
- 1/2 Cup Cooked Red Lentils
- 1/2 Cup Cooked Beans I used navy beans.
- 1/4 Cup Plant Milk
- 2 Tsp Sesame Seeds Toasted
- 1 Tsp Flax Meal
- 1 Tsp Sriracha Hot sauce, 1 Tsp or more to taste
- 1/4 Tsp Salt
Preheat Oven to °400.
Blend the beans, lentils, plant milk, and Sriracha in a blender until smooth.
Add the flour, sesame seeds, flax meal, and salt to a mixing bowl. Add the blended ingredients and mix until well incorporated.
Divide the mixture into four 1/2 cup portions and roll each into a ball.
Place one ball of dough between two sheets of parchment paper. With a rolling pin, roll on top of the parchment to flatten the dough. Flip the dough and parchment, straighten the parchment until smooth if possible, continue rolling until you reach the desired thickness for your wrap. The dough will stick to the parchment.
Place parchment with the dough in a °400 oven. Bake 5 minutes, flip, and bake another 3 minutes. Remove from the oven. Peel away the parchment. Store the baked wraps in a sealed container in the refrigerator.
*Nutritional values are estimates.*
Calories: 322kcal | Carbohydrates: 71g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 350mg | Potassium: 367mg | Fiber: 18g | Sugar: 3g | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg