Salmon Pesto Buckwheat Wrap

Serves: 1

Prep: 5 mins

Cook: 10 mins

VG option

METHOD:

Start by placing the buckwheat flour into a bowl and then adding 1/4 mug of water to start and mix well.  You want the mixture to be pancake consistency, not dough like, so you may need to add extra water here.

Add some olive oil into a circular frying pan and place on med/high heat.  Add the batter and swirl around until evenly distributed.

Cook for 2/3 mins on each side under golden brown.

Now all there is left to do is add your fillings and enjoy!

INGREDIENTS:

• 1/2 mug buckwheat flour

• 1 cooked salmon fillet (or tofu/tempeh)

• 1 tbs pesto

• handful of cherry tomatoes

• handful of fresh coriander

• 1 tbsn of coconut/soy yoghurt

• 1/4 tsp chilli flakes

• salt and pepper to taste

TIPS: other fillings which work with salmon are rocket or watercress leaves and a squeeze of lemon