Cambodian Turmeric Wraps

Cambodian Turmeric Wraps


For the wraps:

1/2 cup rice flour and 2 cups chickpea flour

2 cups almond milk or filtered water

1 tsp turmeric powder

For the filling:

1 cup or tin cooked smashed black beans

1/2 head of cauliflower, cut into florets

Fresh spinach

3 grated carrots and 2 peppers

1 cup sprouted mung beans

1 tsp paprika and 2 T coconut oil

Salt & pepper



* Roast cauliflower, paprika, salt, pepper and coconut oil in oven for 30 min.

* Mix flour, turmeric and milk/water in a bowl.

* Add more water or flour if needed.

* Heat oil in non-stick pan.

* Place thin layer of mix in pan and let sit till bubbles appear.

* Flip over. When ready fill your wraps with cauliflower, fresh grated carrots, peppers, mung beans and more if you have room!

Serves 4

Source: Anja Wilhelmer