Serves 6 tortillas | Gluten free, dairy free, vegan
Ingredients
· 1 cup quinoa, soaked for three hours to overnight
· 1 ½ water, filtered, room temperature
· 1 scoop Ultimate Daily Cleanse
· ¼ tsp salt
· Optional: small beetroot, grated; or 1 cup spinach leaves
Method
1. Soak quinoa for at least three hours overnight in a container. Leave on the counter if it’s three hours, or place into the fridge for longer soaks.
2. Drain and rinse quinoa fully. Add quinoa, water, daily cleanse, and salt to the blender (add other additives if using such as spinach or beetroot). Allow the batter to sit for approximately five minutes.
3. Heat a well-seasoned non-stick pan over medium heat and spray with avocado oil. Pour ½ cup quinoa batter and spread thin with a spoon or cup bottom. Cook 2–3 minutes per side, then transfer to a plate. Repeat with remaining batter.
Tips
· Transfer leftover wraps to an airtight container and keep in the refrigerator for 3-4 days. You can place a small piece of parchment paper between each wrap to prevent sticking.
· Freezes well but must be re-heated, ideally in the oven, to prevent it from being too soggy.