Quinoa Spinach Wraps

1. Wash the quinoa thoroughly under running water. Place the washed quinoa in a bowl, cover with water, and let it soak for 2-3 hours. After soaking, drain and rinse the quinoa again.
2. In a blender, combine the drained quinoa, baby spinach, chia seeds, garlic, salt, and chilli flakes. Blend with some water until you have a completely smooth consistency, similar to a thin pancake batter.
3. Pour the batter into a bowl and let it sit for at least 10 minutes. This allows the chia seeds to absorb the liquid and thicken the batter slightly, making the wraps easier to cook.
4. Heat a flat pan or skillet over medium heat. Add a little ghee or oil to coat the pan. Pour about a laddleful of batter onto the hot pan, tilting the pan to spread it evenly into a thin circle.
5. Cook for 2-3 minutes, or until the edges begin to curl and the top looks set. Flip the wrap and cook the other side for another 1-2 minutes until it's golden brown and cooked through. Repeat with the remaining batter.

The batter can be stored in an airtight container in the refrigerator for up to 3 days. Simply whisk it well before each use. The cooked wraps can also be stored in the fridge and quickly reheated.