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Vegetable wrap with guacamole
A recipe made with (almost) only raw ingredients: fresh, tasty and eco-friendly. For a veggie snack or a yummy appetizer.
(for the wrap dough)
350 g of whole grain flour
2 spoonful of sesame seeds
1 spoonful of linseed flour
1 pinch of turmeric
extra virgin olive oil or sunflower seed oil
(for the filling)
1 red onion
Mix with a fork and then with your hands the ingredients for preparing the dough. When smooth and not gummy, put it in a bowl covered with a damp dish towel and let it rest for about 15 minutes. Cut the dough in 4 rounded pieces, sprinkle a counter with flour, then roll out the dough until thin and round. Cook the wraps on both sides at a medium heat in a pan for a couple of minutes. Once ready, put the warps one on top of the other, making sure you cover them with a damp towel not to let them dry.
Clean the vegetables for the filling. Cut the carrots into sticks or into julienne, slice the tomatoes, onions and don’t cut the lettuce leaves. Fill the wraps with all ingredients, including the guacamole sauce. Wrap them up and close them on one side. Serve.
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