Salad wrap with herbal yoghurt dip

Ingredients

Directions

1. 1

   Mix flour, 1sp. each of salt, baking powder and rice drink to a smooth dough. Heat oil in portions in a coated pan. 1⁄4 Pour in the dough and bake at medium heat for about 2 minutes. Turn and continue baking for 1-2 minutes. Remove. Bake 3 more pancakes from the remaining dough. Let them cool down.

2. 2

   Clean, wash and drain the salad and cut into strips. Rinse beans in a sieve and drain. Clean, wash and chop the peppers. Peel and halve the onion and cut into thin strips. Mix everything, season with salt and pepper.

3. 3

   Spread some dip on the pancakes and spread the vegetable mix on top, leaving a small rim all around. Fold the left and right edges slightly towards the middle. Roll up into wraps, cut in half diagonally. Serve, add the rest of the dip.

4. 4

   For the dip, wash herbs, shake dry, pluck and chop very finely. Mix with yoghurt, season with salt, pepper and cumin.