300ml organic milk (or milk alternative - rice/oat/nut milk)
3 tbsp water
A little olive or coconut oil for frying
A couple of spoonfuls of cream cheese or hummus
½ cooked beetroot
¼ red pepper
1 small carrot
¼ yellow pepper
5 cm chunk cucumber
Step 1: To make the wrap, simply whisk all ingredients (except the oil) together until very smooth. Ideally use an electric whisk if you have one.
Step 2: Allow batter to stand for about half an hour.
Step 3: Heat a little olive oil or coconut oil in a 6 inch, non-stick frying pan. Ladle a scoop of batter into the pan – just enough to cover the pan surface, so the wrap is just less than 5mm thick. Tip the pan so the batter covers the surface, and allow to cook over a medium heat for a couple of minutes.
Step 4: Use a fish slice to carefully see if it is cooked on the bottom. Once it’s cooked on one side, slide the fish slice under the wrap and flip it over. Cook the other side for a couple more minutes until golden. Repeat with the rest of the mixture.
Step 5: Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven.
Step 6: Prepare the vegetables by cutting them into thin matchsticks. The carrot and beetroot could also be grated if preferred.
Step 7: Spread a layer of cream cheese or hummus over the whole wrap
Step 8: Place the vegetables on top of the wrap in strips arranged by colour. Fold up the top and bottom of the wrap, then tightly roll, spreading a little extra cheese on the last bit of wrap to help ‘glue’ it in place if needed.
Step 9: Slice in half at an angle so that you can see the range of rainbow colours then pack in an airtight box for your picnic.
To make this quicker and simpler you could simply use shop bought wraps (check the ingredients, and be aware these may not be gluten free). If you make them yourself any leftover wraps can used the next day or frozen - layer greaseproof paper between each wrap before freezing. The bean spread can be eaten as a dip with chopped veg - tasty!