Sure, lunch wraps are cheap and accessible to buy from the supermarket, but if you’re caught short, or just prefer making them yourself to keep your food a bit simpler, this is one recipe you’re going to want to bank. The best thing, is all you need are 3 ingredients: spinach leaves, porridge oats and chickpea (besan) flour.

They’re soft, pliable and super easy to fill with your favorite lunchtime combo, or use them as a tortilla alternative to a DIY taco night for something different. Doesn’t hurt that you’re jamming a portion of veggies in there without anyone really noticing!

Ingredients (makes around 6)

2 cups instant oats

2 cups water

100g baby spinach

1/2 cup besan (chickpea) flour

Method

Soak oats in water for 10 minutes.

Add this oaty mess (all of it) to a nutribullet and blitz till smooth. Add spinach, pulse to combine, then besan flour, pulse again until smooth.

Add more water to loosen the mixture if required. You're looking for a crepe batter consistency.

Season with salt and pepper.

To cook, pour a thin layer of batter in a pre-heated non stick pan on medium heat. Do not flip till the edges start to curl, because these babies are super soft and will break apart if flipped too early. Cook on both sides till tender and cooked through.