There’s something genuinely grounding about eating food that matches the colors of the earth. These bright red wraps are light enough to pack for a day out, naturally gluten-free, and easy to digest.
Beetroot adds natural sweetness plus it contains antioxidants and natural nitrates. It pairs perfectly with buckwheat—a seed that provides steady energy and plant protein without making you feel heavy. Layered with creamy hummus and fresh avocado, it’s a simple, satisfying meal.
Ingredients (Makes 12 wraps)
240ml beetroot juice
2 eggs
175g buckwheat flour
1 tsp ground cumin
½ tsp salt
2 tbsp olive oil
90ml water (to thin the batter)
1 tsp Organic Beetroot Powder (for color and a nutrient boost)
¼ tsp Dry Ginger Powder (to help with digestion)
¼ tsp Lakadong Turmeric Powder (for a little anti-inflammatory warmth)
A little coconut oil, for the pan
To fill: Hummus, avocado, cucumber, rocket, and mixed seeds
Method
1. Mix and Rest
Whisk the beetroot juice and eggs in a bowl. Add the flour, cumin, salt, and spices. Pour in the water and olive oil, whisking until smooth. Let the batter sit for 15 minutes to thicken.
2. Cook
Heat a frying pan over medium-high heat and grease lightly with coconut oil. Pour in about 60ml (¼ cup) of batter and swirl to coat the pan thinly. Cook for 1–2 minutes until bubbles form and the top looks dry. Flip and cook for 30 more seconds. Repeat with the rest of the batter.
3. Fill and Roll
Spread hummus over each wrap. Add avocado, cucumber, rocket, and seeds. Roll tightly or fold in half.
While their vibrant pink colour may catch the eye, the true appeal of these wraps is how nourishing they feel. They're incredibly satisfying but leave you feeling light, clear-headed, and properly fueled.
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