Hummus, Spinach and Sprouts in a Buckwheat, Spinach and Beet Root Wrap

First of all, yes, I do love spinach! When I was a naughty smoker, I used to get mighty stressed out when I was nearing the end of the pack. Now, I get that same feeling when my bag of spinach is almost gone. I'm also very fond of hummus, and today was really craving a wrap, but didn't want the standard wheat version, so this is what I came up with.

Second of all, I must apologize for not giving exact ingredients. Unfortunately, I'm not a cookbook cook.

Ingredients:

VERY large handful of spinach (half for wraps/half for filling)

Pureed and cooked beetrooot (couple tbsp or more if you dare)

about a cup of soy or other milk

1-2 tbsp of hummus

choice of sprouts or other vivacious veg

Blend (using high speed or normal blender/processor) together half the spinach, beet root and some of the milk, just to get it going. Slowly, keep adding milk until you have the same consistency of single cream, or a little thicker. If you've ever made crepes, you get the idea. You'll want to cook these in a non stick frying pan. Coat the pan with a little oil between each wrap. When you put the batter in, twirl the pan around to spread the batter thin. Don't even think about turning until the top surface stops looking "wet" and bubbles are forming over middle of wrap, but if you get anxious, you can start creeping up the edges as they dry. Keep making wraps until you've used up all the batter. Leave on a plate and cover with cling film. It will keep for a couple days in fridge

All that's left to do now, is fill up with your favorite fillings!!