Thai Cashew Salad Wraps

Steps

1. Preheat oven to 210°C. Line an oven tray with baking paper. Whisk eggs, egg whites, salt and water in a bowl. Place chickpea flour and Thai spice mix in a medium bowl and slowly whisk in egg mixture, until all the liquid is added and mix is smooth. Allow to rest for 5 minutes.
2. While mixture rests, cut kumara into 1cm wedges. Toss with maple syrup on prepared tray with a drizzle of oil and season. Bake for 18-20 minutes, until golden and tender. While kumara cooks, heat a drizzle of oil in a medium (preferably non-stick) fry-pan on mediumhigh heat. Whisk wrap mixture again.
3. Measure out ¼ cup of mixture, pour into pan and swirl pan around so the mixture spreads out evenly. Cook for 1 minute, flip and cook for a further 15 seconds, until cooked through. Reduce heat if wraps start to colour too quickly. Set aside on a plate and repeat with remaining mixture.
4. While wraps cook, trim end off bok choy and discard then thinly slice, grate carrot and roughly chop spinach. Toss in a bowl with mung beans. Toss with cashews, Thai dressing and season to taste just before serving.
5. Combine lime zest, juice and mayonnaise in a small bowl. Cut remaining lime into wedges and roughly chop coriander.
6. To serve, fill wraps with roast kumara and Thai cashew salad. Sprinkle with coriander, drizzle with lime mayo and serve extra salad on the side. Serve lime wedges on the side for squeezing.