Summer wrap (veggie or non-veggie)

Serves 1p.

For the wraps
– 30gr (spelt) flour
– 1 gr backing powder
– 3 gr of olive oil
– a pinch of salt
– +/- 20 cl tepid water
For the topping
– Sour cream
– 1/2 avocado
– Spices: curry powder, paprika powder, salt & pepper
– 1 tomato
– 1/4 red onion
– 2 slices of pineaple
– 1 potato
– (optional) 110gr chicken

For the wraps
1. Put the flour, the backing powder and olive oil in a bowl. Add the water graduately. Make sure it’s not too sticky and not too dry.
2. Roll out the dough.
3. Put the heat on high. Once the cooking pan is hot, put in dough in. Wait until you see bubbles. Then turn it on the other side. You will see a few brown spots. It will go quick, so keep a good eye on the dough.

For the topping
1. Preheat the oven on 150°C
2. Use a peeler to finely slice the potato. But them on a baking sheet and spice with some salt.
2. Put the potato in the oven for about 15 minutes.
3. (optional) Grill the chicken in a grill pan with some curry powder.
4. Take a tortilla wrap. Put on some sour cream and spice it up with some curry powder, paprika powder, salt & pepper.
5. Put on all the other ingredients


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