For the wrap:
100 g of chickpea flour
50 g of semi-whole wheat flour (type 1 or 2)
300 ml of natural oat drink
1 packet of saffron
For the stuffing:
250 g of cooked kidney beans
1 tablespoon of lemon juice
3-4 tablespoons of natural oat drink
a small bunch of fresh coriander
extra virgin olive oil
Make a batter by mixing the two flours together. Dissolve the saffron in the natural oat drink and drizzle all of it into the flour. Using a whisk, mix well and let the batter sit for about 20 minutes, then add the salt. Heat a non-stick crêpe skillet, coat it with oil using a brush, and pour in one ladleful of batter, rotating the pan so as to distribute the mixture evenly. Once the batter has congealed, gently begin to detach the wrap using a flexible spatula, starting from the edges, then flip it and cook on the other side for a few minutes. Repeat as above for the rest of your batter.
Now prepare the paté by blending the lemon juice, a few drops of spicy oil and extra virgin olive oil, the salt and the oat drink. Add 200 g of strained beans and continue blending until smooth. Coarsely chop the remaining beans with a knife. Add the chopped beans and the finely minced coriander to the mixture.
Spread a layer of paté on each wrap, add toppings of your choice (lettuce, radicchio, raw veggies, tomatoes, etc.) then roll up the wrap and cut it in half, as in the picture.