Edible Utensil Wraps with Chickpea Salad Recipe

 

A sustainable and delicious meal!

These innovative wraps combine the nutritional benefits of seaweed flour tortillas with the unique concept of edible cutlery. Filled with a flavourful chickpea salad and rolled with vegetable starch-based edible forks, these wraps offer a complete and eco-friendly dining experience.

Ingredients:

For the edible cutlery:

• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1/4 cup cornstarch
• 1/4 cup water

For the seaweed flour tortillas:

• 1 cup seaweed flour
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1/4 teaspoon salt

For the chickpea salad:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper  

Instructions:

Make the edible cutlery:

1. Combine the starches: In a small bowl, whisk together the potato starch, tapioca starch, cornstarch, and water until smooth.
2. Heat the mixture: Heat a non-stick skillet over medium heat. Pour a thin layer of the starch mixture into the skillet and cook for 1-2 minutes, or until it sets.
3. Cut into shapes: Allow the cooked starch to cool slightly before cutting it into fork shapes.

Make the seaweed flour tortillas:

1. Combine the ingredients: In a small bowl, whisk together the seaweed flour, all-purpose flour, water, and salt until smooth.
2. Cook the tortillas: Heat a non-stick skillet over medium heat. Pour a thin layer of the batter into the skillet and swirl to coat evenly. Cook for 1-2 minutes, or until the edges are set and the bottom is lightly browned. Flip and cook for another 30 seconds or until set. Repeat with the remaining batter.

Make the chickpea salad:

1. Combine the ingredients: In a medium bowl, combine the chickpeas, red onion, parsley, lemon juice, cumin, salt, and pepper. Toss to coat.

Assemble the wraps:

1. Place the tortilla: Place a seaweed flour tortilla on a clean surface.
2. Add the salad: Spoon the chickpea salad onto the centre of the tortilla.
3. Roll the wrap: Fold the bottom of the tortilla over the filling, then fold in the sides. Roll up the tortilla tightly.
4. Insert the cutlery: Insert an edible fork into the rolled wrap.

Nutrition Information (per wrap):

• Calories: Approximately 250-300
• Protein: Approximately 15-20 grams
• Carbohydrates: Approximately 30-35 grams
• Fat: Approximately 10-12 grams

Tips:

• Experiment with fillings: Try other fillings like hummus, grilled vegetables, or a spicy salsa.
• Make ahead: Prepare the edible cutlery and chickpea salad in advance and store them in the refrigerator.
• Store leftovers: Leftover wraps can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy these delicious and sustainable edible utensil wraps!