*As pictured, add SunFlour Veggie Balls, your favorite veggies and oo’mämē Satay Sauce to build your wrap (see macros below)
For the SunFlour Wraps (Yields 4-5, 8″ wraps):
2 cups SunFlour
½ cup tapioca starch
½ cup arrowroot starch
1 tsp salt
2 cups cold water
3 Tbsp grapeseed oil (or sunflower oil)
For the SunFlour Veggie Balls:
1 ¼ cups SunFlour
¼ cup cooked quinoa (for keto friendly option, add one extra egg instead)
seasonings: ½ tsp salt, ¼ tsp. pepper, ¼ tsp. garlic, ¼ tsp cumin
1 egg or chia egg (1/4 c veggie broth/water + 2 tsp chia seeds)*
Add ¼ to ½ cup of your favorite chopped vegetables for color, taste & texture (pictured here are carrots, yellow peppers, micro greens and spinach)
1 tsp Mexican or Chinese oo’mame Chile Crisp for drizzling
For the Satay Sauce:
1 tsp Mexican or Chinese oo’mämē Chile Crisp
½ cup peanut butter (or sunflower seed butter for nut free option)
1 cup veggie or chicken broth
2 Tbsp soy sauce
1. Whisk dry ingredients together in medium bowl
2. Add wet ingredients to dry ingredients and bring together with a mixing spatula until the batter is smooth (no lumps). *Tip: Start with 1½ cups of cold water and increase as you reach the desired consistency. The batter should be somewhat runny.
3. Heat large (10”) skillet to medium high and coat with about ½ tsp of oil. It’s important that the skillet it hot enough for proper cooking.
4. Pour about 2/3 cup of SunFlour Wrap batter into center of skillet and spread batter by lifting and tilting the pan so the batter runs to the edges (same process as making an omelet in a skillet). If the batter does not run to the edges easily, spread it by using the back of a spatula and pulling batter to edges. The spread does not have to be perfectly round.
** Tip: If batter is hard to spread, you can still add a little more water (1Tbsp) to the batter. It is important it’s not too thick as the wrap won’t cook through properly. If your batter seems too runny, let it sit for a few minutes before using. That will thicken it up a bit.
5. Cook for about 3 minutes, then flip and cook 3 more minutes. A test that it is cooking properly is that it browns in some spots on both the top and bottom.
6. Place cooked wrap on a cooling rack and repeat the process. Subsequent wraps are usually easier to do as the skillet gets hotter. You may have to add additional oil to the pan.
Veggie Ball Directions
- Pre-heat oven to 425 degrees Fahrenheit.
- In large bowl, mix egg*, SunFlour, quinoa and spices together.
- Optional: Add in chopped veggies for color, texture and taste variation
- Roll 1” balls of mixture in palm of hand until they feel firm and packed tightly
- Drizzle oo’mame sauce on the veggie balls for extra flavor
- Bake at 425 on cookie sheet or baguette pan lined with parchment paper until golden brown, about 20 minutes, turning after 12 minutes to increase browning (or, pan fry in olive oil 5 min per side in med heat)
*To make chia egg: mix broth and chia together and let stand for 5 minutes
Satay Sauce Directions
1. Mix ingredients together in small pan
2. Stir on low heat for 3-4 minutes until it thickens. If too thick, add 1 more Tbsp of broth.
Build your wrap with your favorite veggies, add the veggie balls and drizzle with satay sauce!
1 wrap (85g) = 10 net carbs (13g carbs – 3g fiber), 7g protein, 13g fat, 192 calories
2 veggie balls (60g) = 3 net carbs (7g carbs – 4g fiber), 10g protein, 15g fat, 213 calories
1 Tbsp satay sauce (15g) = 0.8 net carbs (1.2g carbs – 0.4g fiber), 2g protein, 3g fat, 37 calories