Vegetarian Pea and Mint Gluten Free Protein Wrap Recipe
This vegetarian protein packed pea and mint gluten free protein wrap recipe is easy peasy to make and taste FAB! Made with light and lively spring peas, fresh mint, eggs and a little coconut flour, psyllium husk and a little seasoning. Low calorie, dairy free and ridiculously good for you!
Nothing screams spring better than fresh mint and peas.
Like bacon and eggs, pea and mint are such a reliable combo!
But to be honest, as a kid I DREADED the spring arrival of garden peas.
I knew I would be eating boring boiled peas for the next few months ahead.
Does this sound like your childhood?
Luckily, my daughter doesn’t have to go through the same childhood trauma.
Now I don’t eat much meat at all, in fact, I can’t remember the last time I chewed on a bone.
So like all vegetarians, I had to make sure I was getting enough protein down me.
Peas were the answer!
A measly ½-cup serving provides a WHOOPING amount of vitamin K, manganese, vitamin c, iron, potassium, vitamin B1, magnesium and copper.
Most importantly, you’ll also be getting a SERIOUS dose of protein.
That being said, theirs only so much boiled and mushy peas I could take.
But don’t get me wrong.
These beady balls of goodness are such a delight when prepared properly.
Yet I was getting SICK and tired of the same old pea recipes.
I needed to get a lot of pea protein down me somehow otherwise I would be flagging at the gym.
And low and behold I had an AMAZING idea.
Why not blitz a load of peas up and make wraps! Genius.
Not only did they roll like a wrap, they tasted INCREDIBLE.
I did use A LOT of fresh mint in this recipe to make up for the number of peas.
Let’s be fair, they’re literally made of peas!
A little raw organic coconut flour, psyllium husk and eggs to bind it all together.
Pimp My Peas
This recipe is endlessly customizable.
If you don’t like mint, then just use spices you enjoy.
I’ve used organic cumin seeds, fenugreek and all sorts in this recipe, so I never get bored of the taste.
I just add different spices each time.
And if that’s not enough…
You can just dip them in your favourite sauce.
- 200 g Frozen Peas
- 10 g Mint Leaves
- 2 Large Eggs
- 1 1/2 Tsp. Coconut Flour
- 1 1/2 Tsp. Psyllium Husks
- 1/2 Tsp. Pink Himalayan Salt
- Leave the peas to thaw.
- Pop everything in a blender and blitz up until smooth.
- Line a flat baking pan with baking paper (don't use greaseproof paper).
- Spread the mixture out thinly but not too thin.
- Bake in the oven on 200c for 15 minutes.
- Leave to cool completely before you start making your wraps.
