Flax Wraps with Tofu packed Salad

By Jules-F-J (Nutritionist)

These wraps are a great way to get an impressive amount of fibre, omega 3, protein and vitamins into your day. Compared to traditional bleached wheat wraps, these are worlds apart in terms of nutritional value - and very filling, too. Flax seeds have been linked to health benefits, such as improved digestion and a reduced risk of heart disease, type 2 diabetes, and cancer.

NOTE: Be sure to use flax *flour* for this recipe, as opposed to milled or ground flax seeds. Flax flour is much finer, and turns into a dough. Using milled or ground flax seeds will create more of a meatball, which, whilst also equally nutritious, isn't quite right for this recipe! Flax(seed) flour is available to buy online, or in specialist food health shops.

The wraps (without fillings) keep for 2-3 days in an airtight container, and are also delightful lightly toasted with a little nut butter, if you have any left over.

Ingredients

  • 180 grams of linseed / flax seed flour or powdered (not ground or milled)
  • ½ gram of garlic powder, dried
  • 1 pinch of cumin, dried, ground
  • ½ gram of salt and Pepper
  • ½ tsp of oregano, dried
  • ¼ tsp of chilli powder (to taste)
  • 240 ml of water
  • 1 avocado, skin removed and sliced
  • ½ carrot, sliced into thin strips with a peeler, or grated
  • ½ red pepper (capsicum), finely sliced
  • 9 sprigs of coriander (cilantro), chopped
  • 100 grams of shop-bought fermented tofu, or salted extra-firm tofu, crumbled

Instructions

  1. In a large mixing bowl, combine the ground flaxseeds, garlic, cumin, oregano, salt & pepper, and chilli powder in a bowl and combine well with a spoon.

  2. Heat the water in a saucepan over medium heat. As soon as it's boiling, remove from heat and add the flaxseed to the saucepan. Using a wooden spoon, stir until it forms a ball. This step will take about 30 seconds. Let the dough cool for 2-3 minutes in the saucepan.

  3. Divide the dough into 6 balls. If you want larger wraps, just make 4 balls. Place one ball onto baking / parchment paper. Top with another sheet of parchment paper and roll out the dough into a 1-2mm thick round using a rolling pin. Use a knife to cut the edges and make a perfect round.

  4. Heat a non-stick frying or skillet pan over medium-high heat. Once hot, cook the flaxseed wrap for about 1 minute on each side. Repeat with the other wraps. Once all the wraps are cooked, stack them on a plate.

  5. Prepare the salad ingredients, and assemble them onto your wraps however you prefer. Roll up and enjoy, with dips or hummus if you like.

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