Eggplant & White Bean Wraps

Preheat oven to 450°F and line a baking tray with parchment paper.

Brush eggplant halves with 1 tbsp of olive oil and place facing down on baking tray. Roast for 30 minutes.

In a medium sized bowl, blend or mash the white beans with smoked paprika and nutmeg to create a puree and put in a small saucepan over low heat for 2-3 minutes to warm it up.

In a small bowl, mix the chickpea flour, water, and psyllium husk just until it is incorporated.

Heat a large frying pan over medium-high heat and add 1 tsp of olive oil. To make the wrap, spread 1⁄4 of the mixture in the pan (you can use a 1⁄4 cup measuring cup to scoop it onto the pan then a spoon to help spread it thin). Once wrap is looking firm (3-4 min), flip it and cook for 3 minutes. Repeat to make all 4 wraps.

Remove eggplant from oven and with a spoon, scoop out the eggplant from its skin. Mix the eggplant with the white bean puree. Add salt and pepper (optional).

Fill each wrap with 1⁄4 of the white bean- eggplant puree, 1⁄2 cup of spring mix, 1⁄4 squeezed lime, 1 tbsp walnuts and fold into a wrap. Enjoy!