Buckwheat Quinoa Wrap

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.