Sunshine wraps recipe
These colourful turmeric and coconut wraps make a great base for your favourite fillings. From roasted veg and kimchi to smashed chickpeas and salad, add colour, texture and flavour to the coconut-infused pancakes for a quick and speedy vegan meal. Serve with a satay-style dipping sauce.
See method- Makes 6 unfilled pancakes with sauce
- 30 mins to cook
- 224 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 150g plain flour
- ¼ tsp fine salt
- 1 tsp ground turmeric
- 290ml lighter coconut milk
- 2 tbsp sunflower oil
- 1½ limes, juiced, ½ cut into 4 wedges
- 3 tbsp sweet chilli sauce
- 4 tbsp smooth peanut butter
- 2 tbsp light soy sauce
Each serving contains
- Energy
- 935kJ 224.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 24.0gProtein 4.8gFibre 1.5g
Method
- Mix the flour, salt and turmeric in a mixing bowl. Gradually add 190ml coconut milk and 200ml cold water, whisking constantly to make a smooth batter. Stir in 1 tbsp oil and set aside for least 20 mins at room temperature. If possible, chill for 2 hrs, stirring well before using.
- Meanwhile, stir the sweet chilli sauce into the peanut butter and gradually mix in the soy, lime juice and 100ml coconut milk to make a thick sauce.
- Heat a large frying pan over a medium heat; brush with ½ tsp oil. Tilting the pan, quickly pour in enough batter to form a thin pancake (about 3 tbsp) that covers the base evenly. Cook for 30 secs-1 min until it moves freely when shaking the pan. Flip and cook for 30 secs- 1min until golden. Transfer to a plate. Repeat to make 6, brushing the pan with oil each time.
- Place your chosen filling in a neat line at one end of each pancake. Roll up tightly from this edge and slice into 5-6 pieces. Serve with the sauce, and lime wedges to squeeze over.
- Tip: Try filling the pancakes with kimchi, spring onion, spinach, avocado and mushroom or a colourful combination of roasted sweet potato, peppers and iceberg lettuce.
- See more Plant-based recipes
Freezing and defrosting guidelines
To freeze the pancakes, separate with squares of nonstick baking paper and wrap well. Freeze for up to 3 months. Defrost in the fridge overnight or at room temperature for 2-3 hrs. For more tips on freezing and defrosting food, read our article Love Your Freezer .
