Buckwheat wraps gluten-free with chicken and vegetables –
Wrap with natural flours and buckwheat gluten-free and lactose-free, tasty and healthy with a filling of chicken and vegetables.
The recipe is prepared in collaboration with our nutritionist, Dr Viviana Acclavio.
Preparation time 1 hour
Ingredients for 2 two wraps:
60 g buckwheat flour
50 g maize starch
50 g rice flour
40 g potato starch
1 glass of water at room temperature
2 teaspoons of extra virgin olive oil
half teaspoon of bicarbonate
a pinch of salt
For the filling:
400 g chicken breast
6 ribs of celery
curry, cumin or other spices to your taste
1 tablespoon of extra virgin olive oil
Cook the carrots cut into sticks, the celery and the leek cut into slices and the spices in a pan with a tablespoon of oil. Add half a glass of water and cook over medium to low heat for about 20 minutes.
Meanwhile, put the flours in a bowl and mix. Add the oil, bicarbonate, salt and finally the water, a little at a time, stirring, until the desired consistency is reached.
Divide the dough into two, form a small ball and roll it out with a rolling pin at a height of about half a centimeter.
Add to the vegetables the chicken breast cut into small pieces, add the salt and cook for about 10 minutes.
Cook the wrap on a non-stick pan, previously heated, for about 5-7 minutes on each side.
Fold the wrap gently when it’s still hot and add the filling.
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