Steps for preparing wrap:-
Add the buckwheat flour, rice flour, tapioca starch/sabudana flour and salt in a mixing bowl.
Slowly add water to the flour and whisk until the batter is smooth and no lumps remain.
Let the batter rest for 10 minutes.
Heat a non-stick tawa or pan over medium heat.
Lightly grease it and remove excess oil with a kitchen paper towel.
Pour about 1/4 cup of batter onto the tawa/pan, and tilt the pan with a circular motion to spread the batter.
Cook for about 1 minute, then flip it and cook the other side for another minute.
Transfer the wrap to a plate and cover with a clean kitchen towel to keep it soft.
Repeat with the remaining batter.
Steps for preparing pickled vegetables:-
Slice the onion in half and then in slices.
Julianne the carrots and slice the jalapeno.
Keep sliced onions and carrots Julianne's separately.
Bring 2cup water to a boil, add 2tsp sugar and 2tsp salt.
Take 2 glass jars in one jar add sliced onions and in another jar add carrot Julianne's along with jalapeno.
Add 1/2 cup of vinegar to each jar and then pour in 1 cup boiling water to each jar to the top.
Close the glass jars with lids and refrigerate.
They will be ready to enjoy within an hour.
Steps for preparing stuffing:-
Add quinoa,cabbage,carrots and cucumbers into a bowl.
Mix sriracha and mayo together in another bowl.
Add half of sriracha mayo sauce to quinoa vegetable bowl and mix well.
Steps for assembling:-
Lay one buckwheat wrap on a plate.
Spread the sriracha mayo sauce onto the whole wrap and top with the quinoa filling. Roll tightly to form a wrap.
Serve wrap with pickled vegetables.
