This wrap is so incredibly delicious 🙂 I tried it by chance and discovered it. Of course I have to share the recipe with you immediately. The scrambled egg cheese wrap is super delicious as a hearty breakfast or also as lunch. The wrap contains a lot of protein through the tofu, proteins through the chickpea flour & minerals through the fresh spinach.
I discovered the spinach wrap recipe and the cheese sauce recipe on Ela Vegan’s blog. The sauce tastes incredibly delicious and can be used anywhere. I’ve used it for vegan lasagna, pizza or as a dip for crackers. And the scrambled egg recipe is from Mrs Flury. I love the Tofu scrambled eggs 😀 it tastes sooo delicious.
120 g chickpea flour
60 g tapioca flour or starch
60 g baby spinach
250 ml water
1/3 tsp salt
Mix all ingredients in your food processor or blender until the dough contains no more pieces.
Fill approx. 80 ml dough into a coated pan. You can also add a few drops of oil to the pan beforehand, but I have found that the tortillas also work great without oil (if you use a coated pan).
Fry at medium heat for two minutes, turn the tortilla over and fry on the other side for about another minute.
Cheese sauce ingredients:
180 ml coconut milk (tin)
3 tbsp yeast flakes (20 g)
2 tbsp tapioca flour or starch
1/2 tsp sea salt
1/2 tsp garlic powder (optional)
1/2 tsp turmeric (for the yellow colour)
pinch of smoked paprika (optional)
Put all the ingredients in a pot and bring to the boil with a whisk, stirring constantly.
Simmer at low to medium heat for about one minute until the sauce thickens.