1 cup sunflower seeds
2 tbsp. psyllium husk
2 tsp xanthan gum
Pinch of salt
¾ cup-1 cup milk of choice
4 large free-range eggs
Olive oil spray
1-2 cups shredded ham of choice
1-2 cups mozzarella cheese
Step 1. Place seeds in a blender and blitz until fine.
Use 1 cup of the flour mixture and place into a large glass bowl.
Place all other ingredients into the bowl and whisk until
Step 2. Heat a flat press and spray olive oil on both sides.
Pour ¼ cup amounts of batter onto the flat press and close the lid.
Cook for 2-3 mins until lightly golden brown.
Step 3. Prepare 8 sheets of non-stick baking paper.
Once each wrap is cooked, stack on top of each other,
placing baking paper between each wrap. Repeat step 2.
Step 4. Once the mini wraps are done, fill with ham and cheese,
then wrap them up and put them back on the press to seal.
Tips: Can be frozen. To freeze, cool the wraps until they stop steaming,
then chill in the fridge for a good few hours. Transfer to airtight
freezer safe containers or bags and store in the freezer.
Can be frozen with fillings.