Buckwheat tortilla wrap

GF and V buckwheat tortilla wrap with mango, edamame beans and crunchy turnip salad. A perfect healthy lunch or dinner recipe. Perfect for to-go and while traveling.

Tortilla bread, about 6 pieces
150ml / 0,6 cup rice flour
200ml / 0,8 cup buckwheat flour + extra for rolling out
150 ml / 0,6 cup water
4 tablespoons canola oil
2 tsp fiber husk or psyllium husk
0,5 tsp salt
0,5 tsp baking soda

Filling:
200ml / 0,6 cup edamame beans
1 fresh mango, cut into long chunks
¼ red cabbage, smaller size, finely shredded
1 small turnip, shredded
coriander
1 red chilli, chopped
1 lime, juice and zest
3 tbsp olive oil

View the full recipe at Vibrant Food Stories →