Sun-dried Tomato Oat Wraps

These savoury wraps come together in minutes and make a delicious base for your lunchbox. If you don’t have sun-dried tomatoes in oil, you can use the... dry variety—just rehydrate them in boiling water and drain well before blending into the batter. Read more These savoury wraps come together in minutes and make a delicious base for your lunchbox. If you don’t have sun-dried tomatoes in oil, you can use the dry variety—just rehydrate them in boiling water and drain well before blending into the batter.

Contains

Gluten

Ingredients

Makes 4

Metric Imperial

porridge oats (rolled)

sundried tomatoes

packed in oil

water

salt

olive oil

Share ingredients

Ingredients

Makes 4

Metric Imperial

porridge oats (rolled)

sundried tomatoes

packed in oil

water

salt

olive oil

Share ingredients

Method

Gather and prepare your ingredients.

Place the oats into a blender and blend until you have a flour-like consistency.

Add the sundried tomatoes, water and salt and blend again until you have a smooth batter

Heat a small amount of olive oil in a non-stick pan over medium heat. Pour in the batter and gently swirl it around the pan or use the back of a spoon, until you have a wide flat surface. Cook for 3-4 minutes on each side. Remove onto a wire rack to cool before using. (The batter will thicken as it rests. Add small splashes of water to loosen as needed). We used a US ½ cup measure for this to ensure even wraps.

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