Stuffed chickpea and turmeric wrap


Quick, easy and perfect for summer!

Ingredients for 2 people:

For the wrap dough:

  • 120 g chickpea flour

  • 50 g tapioca starch

  • ½ tsp rock salt

  • ¼ tsp turmeric powder

  • ¼ teaspoon ground cumin

  • ¼ tsp ground coriander

  • Approx. 200 ml warm water

  • Some coconut oil

For the filling:

  • 1 avocado

  • 1 gr. tomato

  • 2 handfuls of leaf spinach

  • 1/2 mango

  • 1 lime

  • Black pepper

Preparation on the stove:

  1. Cut the avocado, tomato and mango into thin slices. Marinate everything together with the leaf spinach with the juice of the lime and a little pepper.

  2. For the dough, put all the dry ingredients in a bowl and mix with a whisk. Then mix with the warm water until a homogeneous dough is formed.

  3. Fry the wraps like pancakes in the pan with a little coconut oil on both sides until golden brown and cover one side with the vegetable-fruit mixture and wrap.

My dosha tip: This dish is ideal for summer - light and not heating up. Because of their dry properties, chickpeas are ideal for Kapha and Pitta types. The high-fat avocado balances the dryness for Vata. Spices such as turmeric, coriander and cumin support weaker digestive power in summer.

Support your weak digestive power in summer with the organic herbal mixture from Agni .