
Every time Pete orders some form of golzeme, I am so envious! (Also, golzeme or gozleme? I've seen both a lot lately). I decided to try and make some myself, without having to go the trouble of making gluten-free pastry and whatnot. This is fantastic served with quinoa tabbolouh, fresh tomato, and hummus.
6 Gluten-free wraps
1 jar Tofetta (Tofu Fetta)
2 cups baby spinach
3 cloves fresh garlic
1 tbsp oil
Lemon, to serve
Slice the spinach into thin slivers, and chop the garlic into chunks. Fry them over a high heat in oil until wilted, about two minutes.
Arrange the spinach on top of a wrap, and add chunks of tofetta. Place another wrap on top.
Fry in the frying pan over medium heat, about two minutes each side. Chop them into quarters while frying the others, and serve.

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