SPICY WRAP

Instructions

1. Start by making the flat bread wrap:
2. Mix together the ground almonds, fiberflour, Xanthan gum, a pinch of salt and a pinch of dried herbs or spice.
3. Mix to a dough with approximately 30mls of cold water, you don’t want this to be too sticky, knead the dough well as it activates the Xanthan gum.
4. Flatten then roll out into a 6-inch circle. It needs to be quite thin.
5. Heat a heavy small frying pan, when it is hot add the flatbread, let it cook for approximately 3 minutes until you can see that it is starting to be cooked all the way through. I found it puffed up quite a lot. Then flip it over and cook for another 10 SECONDS, this is just to brown it slightly.
6. Set aside on a piece of parchment until needed.
7. Slice the onion, mushrooms and pepper.
8. Heat the oil in a small frying pan, then add the Quorn pieces, cook according to the instructions until you have 2 minutes cooking time left, then add the sliced vegetables with the Gia garlic paste and spices of your choice to taste, fry for 2 minutes.
9. Mix a little more of the spices with the mayonnaise.
10. Serve the Quorn mixture in the wrap topped with the mayonnaise dressing.