There’s nothing wrong with a high street office lunch, but if you’re trying to keep an eye on unnecessary spending or want to make sure you’re packing in as much fibre and goodness as possible during the day, then meal-prepping really is the way to go. But that doesn’t have to mean sad salads or uninspiring leftovers – as these buckwheat wraps prove.

Buckwheat is a pseudocereal (a non-grass plant producing fruits or seeds consumed like cereal grains) that’s high in heart-healthy nutrients such as unsaturated fatty acids, magnesium and fibre. It’s also packed with minerals including manganese, copper, iron and phosphorus. 

Ready in minutes, these wraps are simple to throw together, easily transportable and infinitely customisable. Add a hot sauce to spice things up, try different vegetables or add some smoked tofu to up the protein content. 

• 100g buckwheat flour
• 2 eggs
• 90ml milk of your choice
• 1 tsp dried basil
• 1 tsp dried coriander
• 1 tsp avocado oil
• 2 tbsp smoky hummus
• 1 avocado, peeled, stoned and sliced
• 80g spinach
• 80g cherry tomatoes, halved
• 80g cucumber, sliced
• Handful of fresh basil or coriander
• Sea salt and black pepper 

1. In a bowl, whisk together the buckwheat flour with the eggs, milk, dried basil, dried coriander and some salt and pepper.

2. Heat the oil in a frying pan. Once heated, add one ladle of the wrap mix to the pan and tilt the pan to spread it over the surface of the pan. 

3. Cook for 2–3 minutes over a low-medium heat. Once you start to see bubbles on the surface, flip the wrap over and cook for a further 1–2 minutes. Repeat this process until you’ve used up all the mix.

4. Spread hummus over the base of each wrap and then layer the vegetables and fresh herbs on one side of the wrap. 

5. Roll the wrap, slice in half and enjoy!  

Recipe by Jenna Hope, a registered nutritionist and author of How To Stay Healthy.
Images: Brit Woodruff