Home Garden Gourmet

Green Vuna Wrap with Yogurt Dill Dip

4 servings
30 MIN


2 jars of Garden Gourmet Sensational VUNA
200 g fresh washed spinach
250 ml of vegetable milk, e.g. oat, or almond milk
125 g flour, or whole grain wheat flour
1 large egg
½ cucumber
1 green apple (Granny Smith)
3 spring onions
½ red onion
olive oil for baking
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Grind as finely as possible half the spinach and a spring onion with the milk and the egg in a blender. Stir the mixture into a batter with the flour and some salt and pepper.

Bake 4 pancakes in a medium skillet. Bake them over medium
heat so the color will stay nice and green. Let the pancakes cool.

Cut the cucumber lengthwise, scrape out the seeds with a spoon and cut the cucumber lengthwise into approx. 10 cm strips. Cut the apples into thin wedges and the spring onions into thin rings.

Spread a mixture of some spinach leaves, apple wedges, cucumber strips, chopped onion, spring onion and Vuna on the pancakes.

Sprinkle with some yogurt dip and fold a quarter of the pancake
over the filling from the bottom and then roll up the pancake from the side. Roll them in a piece of baking paper or aluminum foil to keep them firm and serve with the rest of the yogurt dill dip.