Pepper & Gem Lettuce Wrap

  • Pepper & Gem Lettuce Wrap Recipe
  • Roasted pepper and gem lettuce wrap with squash & chickpea spread recipe
  • Roasted pepper and gem lettuce wrap with squash & chickpea spread recipe
  • 30-60 minutes to prepare
  • 30-60 minutes to cook
  • 1 filled wrap and 1 tub of spread
  • How to make

For the wrap:

100g buckwheat flour
1 egg
300mls milk (or milk alternative - rice/oat/nut milk)
3 tbsps water
A little olive or coconut oil for frying

For the squash & chickpea spread:

½ butternut squash
1 red onion
3 tbsps olive oil
1 – 2 tsps. garam masala (adjust to taste)
1 400g tin of chickpeas
1 clove of garlic

To complete the wrap:

¼ red pepper 
1 gem lettuce leaf
Some fresh coriander leaves (optional)"

Step 1

To make the wrap, simply whisk all ingredients (except the oil) together until very smooth. Ideally use an electric whisk if you have one

Step 2

Allow batter to stand for about half an hour

Step 3

Heat a little olive oil or coconut oil in a 6 inch, non-stick frying pan. Ladle a scoop of batter into the pan – just enough to cover the pan surface, so the wrap is just less than 5mm thick. Tip the pan so the batter covers the surface, and allow to cook over a medium heat for a couple of minutes

Step 4

Use a fish slice or palette knife to carefully see if it is cooked on the bottom. Once it’s cooked on one side, slide the fish slice or palette knife under the wrap and flip it over. Cook the other side for a couple more minutes until golden. Repeat with the rest of the mixture

Step 5

Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven

Step 6

To make the spread, peel the butternut squash and red onion, and chop into large chunks

Step 7

Place on a baking tray, drizzle with the oil and sprinkle with the garam masala, then bake in a medium oven for about 20 - 30 minutes until nicely roasted

Step 8

Whilst the squash is roasting, dice the red pepper into 1cm bite sized pieces, place on a baking tray and drizzle with a little oil, then bake for about 15 minutes alongside the squash until also nicely roasted (quick tip: you could roast a whole red pepper and save the rest in the fridge for up to 4 days for another wrap or recipe)

Step 9

Once the squash and onion have cooled slightly, drain and rinse the tinned chickpeas, then combine all the spread ingredients in a food processor until smooth. If you don’t have a food processor the ingredients can be mashed together. Add a little extra water to loosen and make smoother if you prefer

Step 10

Spread the wrap all over with some of the squash and chickpea spread, then shred the gem lettuce leaf and layer in a line in the middle of the wrap, followed by the roasted red pepper and some chopped coriander leaves

Step 11

Roll up the wrap and slice into bite size rolls - tasty!


  • Eggs

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Recipe notes

To make this quicker and simpler you could simply use shop bought wraps (check the ingredients, and be aware these may not be gluten free). If you make them yourself any leftover wraps can used the next day or frozen - layer greaseproof paper between each wrap before freezing. The bean spread can be eaten as a dip with chopped veg - tasty!

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