Mung Beans Wrap

Have you ever tried Mung Beans? This great source of protein, fiber, and antioxidants is a super tasty option for a change. It has got a high amount of Magnesium and Potassium, Folate, Copper, Zinc and Vitamins B group. It can be eaten raw, in a salad or cooked, in stews, soups, as an addition to any sauce or dish you wish, also milled for any flour made meals or as an additive to shakes, drinks and many more. There are many options for how to use it.

Cook mung beans once for a time as it has got many proven health benefits. Eating them, protects against heart disease, monitors blood sugar levels, coordinates diabetic disease and helps in its prevention. If you are sport active it will support the muscle growth and assist in general body recovery.

Get ready the ingredients to prepare the Mung Beans Wrap, you can vary and choose your own vegetables for the rest of the filling. You can skip garlic sauce and mozzarella if you want to keep it diary free.  

Get ready : (2 servings)

  • 100 g raw mung beans (soak overnight)
  • 1 medium onion chopped
  • 100 g fresh tomatoes (peeled)
  • 1 tbs cumin seeds
  • 1 inch fresh chopped ginger
  • 1 inch fresh chopped chili
  • Himalayan Salt
  • a handful of freshly chopped coriander

Cook the beans in salted water for about 10-15 minutes. Soak and leave on the side. Preheat the sauce pan with coconut oil, throw in the cumin seeds, ginger and chili. Cook it on high heat for 1-2 minutes, add onions and fry until little brown. Add cooked beans and pour over peeled tomatoes. Cook up to 10 minutes on medium heat seasoning well with Salt. You can help yourself using a wooden fork to mash the tomatoes a little bit more.

To fill the wrap (optional)

  • hand full fresh spinach
  • cooked beetroot slice

Garlic sauce (optional)

  • 4 spoons sour cream
  • 2 garlic cloves pressed
  • 1 spoon dried oregano
  • pinch Himalayan salt

Combine all ingredients and mix well in the bowl.

Gluten Free Wrap:

  • aprox 1/2 glass of gluten free flour
  • aprox 1/2 glass of water
  • pinch Himalayan salt
  • 1 -2 tbs crushed linseed
  • 1 tbs coconut oil

Combine all ingredients in the bowl. Check the mixture consistency, It can not be too thick or too watery, add a little bit of flour or water if needed. Preheat the pancake pan with coconut oil and form the pancakes , frying them on medium heat for 1-2 minutes each side.


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