BREAKFAST WRAP, Lebanese-style, healthy, make-ahead

A few minutes in the morning & a healthy gorgeous breakfast roll is ready to take-away...

Take-out Breakfast Rolls, Lebanese Style
'Totally delicious; fresh mint makes the spicing come alive. Will definitely try making these.' Taster

The Lebanese apparently tuck an omelette into their to-go breakfast wraps.  67 still doesn't know what else goes in the wrap but the idea was intriguing enough for an experiment.  

A soft, spicy chickpea flour wrap was lined with a plain omelette.  A healthy salsa of breakfast-y things - fresh tomato, mushrooms, red onion, avocado, cucumber, mint and lime - was dolloped on top.  The salsa was enrobed in an exotic Middle Eastern dressing of Tahini,  Mint and Yoghurt.  

The result was something quite, quite special; lovely to eat, satisfying but refreshing.  

To help alleviate 'morning madness',  the wraps can be mostly prepared the the night before.  There will be only a few finishing touches in the morning. 

The chickpea flour wraps are easy to make though they must be started several hours before preparation.  Commercial wraps are also suitable but the spices in the chickpea wraps will need to be added to the tahini sauce (see Tips below). 

Cost: £1.50
Makes: 2 (recipe multiplies easily)

Ingred: 

Chickpea flour wraps:
   1/2 cup chickpea flour
   1/2 c water
   3/4  tbsp olive oil
   1/4 tsp salt
  
   1  tsp dried coriander
   1 tsp cumin
   1 tsp garam masala
   1/2  tsp tumeric   

   1/4 tsp chilli powder

Salsa:
    1 tomato
    2 tbsp red onion finely dice 
    2 mushrooms in med dice
    3-4 tablespoons cucumber, in med dice
    juice of 1/2 lime
    2 tbsp fresh mint, coarsely chopped

    1/2-1 avocado
   

Tahini Mint Sauce
      100g/3 1/2oz thick 0-fat yoghurt (Skyr would be perfect)
      2 generous tbsp mayonnaise

      1 tsp lime juice or white wine vinegar
      1 tbsp chopped fresh mint or 2 tsp dried  
      pepper & salt
      2 tbsp good tahini, to taste
      1/2 tbsp toasted sesame seeds (opt)
      1/4 tsp tabasco (opt)

Omelettes
   2-3 med eggs, beaten and seasoned


Method:

• 8 hours or the night before prepping the wraps, whisk together all the chickpea wrap ingredients; cover with clingfilm and refrigerate.  

The night before the wraps are needed:

 1.  Make the wraps
      - take batter out of the fridge; give it a good stir
      - heat a 25cm/9 1/2 inch non-stick frying pan over med heat until hot
      - spray lightly with light veg oil
      - pour in half the batter, swirl so that the batter is as thick at the edges as it is in the middle; leave to set, say 2-3 mins or until the bottom is brown and the edges are easy to lift with a fish slice
     - as soon as the underside can be released easily from the pan, flip it; cook a minute or two on the other side until brown; place on cooling rack
     - repeat with rest of the batter

  2.  Make 2 omelettes, pref each in one piece but if they break apart; they can be pieced together (don't flip the omelettes until the bottoms are brown and coming away from the pan); cool; 

  4.  Lay cooled omelettes on the wraps, roll lightly; clingfilm; refrigerate

  5.  Part prepare the salsa
       - remove seeds & core from the tomato; cut the flesh into med dice
       - set the avocado to one side
       - mix tomato with the the rest of the ingred
       - cover tightly with cling film, refrigerate

  6.  Prepare dressing
     Whisk all ingred together, cling film, refrigerate


On the day 

1. Unroll omelette wraps (unless you are saving one for the next day, in which case, only prepare half the avocado, use half the salsa and less of the dressing 
2. Peel and dice avocado, sprinkle with lime juice, season with pepper & salt; stir into salsa; mix well
3. Add just enough dressing to help the salsa hold together but not too much
4. Add a generous heap to the bottom of the top third of the wrap; add extra mint if you like
5. Roll the top third of the wrap tightly over the salsa mix; fold in the sides to keep salsa from leaking out; continue rolling tightly; skewer with a couple of toothpicks if necessary
6. Wrap tightly in foil
7. Eat within a couple of hours

Comments:
'The Lebanese breakfast wrap is totally delicious.  Better with extra mint which makes the subtle spicing in the wrap come alive.  Didn't think the mushrooms added anything to the overall taste but loved it.  Will definitely try making these.'
Wonder Woman Office Administrator

Tips:

• Go to chickpea flour wraps and Tahini & Mint Dressings for the full recipes
• If you are using store bought plain wraps, add the spices from the chickpea wraps to the dressing instead
• if you intend to eat the wrap for lunch, put the salsa and the dressing in separate containers.  The (unfilled) chickpea-omelette wraps should go into a firm sided container.

                    For more Vegetarian dishes, go to Nav Bar/Recipes: Vegetarian

Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.