Spinach Wrap

Method

• 2 cups of drained and washed chickpeas or channa / or presoak overnight channa peas and boil until tender – adding salt to the end as salt placed in early make the peas take long to become tender
• Add 2 – 3 tomatoes – finely chopped
• Add ½ to 1 onion as desired – finely chopped
• 2-3 cloves of grated garlic
• 5 leaves of shadow beni, bandania, or cilantro – finely chopped
• One cucumber seeded and cut up small – leave skin if desired
• Olive oil to taste
• Salt to taste
• Either half a lemon or a whole lime
• Added bonus – Quinoa Salad

The above recipe can be added to plain cooked Quinoa and it is delicious, add in some black olives, corn if desired and remove the chickpeas if it does not suit your fancy.

• Empty pack of Tapioca Coconut Wrap Mix in a blender, bullet, etc
• Add 2 eggs
• Add 1 ½ cups liquid (can be water alone or water and almond milk combined) (1/4 cup extra than the recipe to compensate for the extra spinach)
• Add a handful of baby spinach leaves
• Blend and make according to the recipe at the back of the box
• Fill with a chick pea salad or any filling of your choice.
• Note the spinach does not change the taste but adds the extra goodness of greens

It contains the following phytonutrients (nutrients from plants) – Vitamin K, Vitamin A, Manganese, Folate, Magnesium, iron, copper, Vitamin B2, Vitamin B6, Vitamin B, Vitamin E, Calcium, Vitamin C, Potassium, Fiber, Vitamin B1, phosphorus, Zinc, Choline, Omega-3fats, Vitamin B3, Selenium.