Low-FODMAP Recipe

Spinach-buckwheat wraps

These buckwheat wraps with spinach are easy to prepare and wonderfully versatile. The recipe is suitable for a low-FODMAP diet. Prepare them the night before for an easy lunch at work, serve them in small pieces as an appetizer, or omit the spinach for a sweet version for breakfast or dessert.

Category: Low-FODMAP
Preparation time: 15 min

Ingredients

For 4 wraps:

2 handfuls of fresh spinach
3 eggs
100 g buckwheat flour
200 ml water (or lactose-free milk, or half water and half lactose-free milk)
a pinch of sea salt

Preparation

Finely chop the spinach. Whisk the eggs and mix all ingredients into a smooth batter. Use a blender or food processor if necessary.
Heat a pancake pan or non-stick pan. Ladle a large spoonful of batter into the pan and cook over medium-low heat.
Cook the wrap until the bottom is light brown. Flip and cook the other side until done.
Fill the wraps to taste, for example with lactose-free cream cheese and smoked salmon, chicken breast, tuna, sprouts, lettuce, arugula, cucumber, or tomato.