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Sunshine wraps recipe

Sunshine wraps recipe

8 ratings

These colourful turmeric and coconut wraps make a great base for your favourite fillings. From roasted veg and kimchi to smashed chickpeas and salad, add colour, texture and flavour to the coconut-infused pancakes for a quick and speedy vegan meal. Serve with a satay-style dipping sauce. See method

  • Makes 6 unfilled pancakes with sauce
  • 30 mins
  • 224 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 150g plain flour
  • ¼ tsp fine salt
  • 1 tsp ground turmeric
  • 290ml lighter coconut milk
  • 2 tbsp sunflower oil
  • 1½ limes, juiced, ½ cut into 4 wedges
  • 3 tbsp sweet chilli sauce
  • 4 tbsp smooth peanut butter
  • 2 tbsp light soy sauce
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    935kj
    224kcal     11%

  • Fat

    13g 18%

  • Saturates

    4g 20%

  • Sugars

    4g 4%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 24g Protein 4.8g Fibre 1.5g

Method

  1. Mix the flour, salt and turmeric in a mixing bowl. Gradually add 190ml coconut milk and 200ml cold water, whisking constantly to make a smooth batter. Stir in 1 tbsp oil and set aside for least 20 mins at room temperature. If possible, chill for 2 hrs, stirring well before using.
  2. Meanwhile, stir the sweet chilli sauce into the peanut butter and gradually mix in the soy, lime juice and 100ml coconut milk to make a thick sauce. 
  3. Heat a large frying pan over a medium heat; brush with ½ tsp oil. Tilting the pan, quickly pour in enough batter to form a thin pancake (about 3 tbsp) that covers the base evenly. Cook for 30 secs-1 min until it moves freely when shaking the pan. Flip and cook for 30 secs- 1min until golden. Transfer to a plate. Repeat to make 6, brushing the pan with oil each time.
  4. Place your chosen filling in a neat line at one end of each pancake. Roll up tightly from this edge and slice into 5-6 pieces. Serve with the sauce, and lime wedges to squeeze over.

Tip: Try filling the pancakes with kimchi, spring onion, spinach, avocado and mushroom or a colourful combination of roasted sweet potato, peppers and iceberg lettuce.

Freezing and defrosting guidelines

To freeze the pancakes, separate with squares of nonstick baking paper and wrap well. Freeze for up to 3 months. Defrost in the fridge overnight or at room temperature for 2-3 hrs. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Plant-based recipes

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