serves / makes 4 Wraps
15 prep time
15 mins cooking time


If your like me just the word ‘wheat’ in a title makes me want to run a mile! Luckily for us this is just an unfortunate name and Buckwheat doesn’t actually contain wheat, very confusing for everyone involved! It is actually a fruit seed and is related to rhubarb so it can be used as a naturally gluten free flour alternative.

I gave it a try and made this quick flat bread/pancake that I stuffed with tandoori chicken salad. Have you tried buckwheat, what do you think of it?




Buckwheat Wraps:

  • 250g buckwheat flour
  • 160ml water
  • 60ml soya milk
  • 2 eggs
  • 2 teaspoons mixed herbs
  • salt and pepper for seasoning


  • 2 chicken breasts, diced
  • 1 tablespoon gluten free tandoori spice
  • 4 tablespoons of soya natural yoghurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons tomato chutney
  • Large handful of rocket


  1. Marinade the chicken in natural yoghurt and tandoori spice for an hour, if you have the time
  2. Cook on a high heat in a grill pan for 12-15 minutes
  3. Combine all the buckwheat wrap mix in a bowl and beat until smooth
  4. Heat a 20cm frying pan on a high heat and add a quarter of the mix
  5. Cook on both sides for 2-3 minutes
  6. Repeat until all the mixture is used
  7. Allow to cool then fold each wrap in half
  8. Spread the chutney and mayonnaise on one half of the wrap
  9. Fill with the tandoori chicken
  10. Garnish with the rocket

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