V Cook—A Gluten-Free, Low Calorie, Low Carb Prawn Burrito

With the temperatures outside getting chillier each day, adding some spice to one’s culinary palette is a delicious way to combat the cold. And VB’s friend, chef Andrea Rodriquez, has the perfect antidote with his gluten-free chickpea burritos. Developed for VB as a healthy alternative to the Mexican favourite, Rodriquez swapped out the traditional rice in lieu of carrots—rich in fiber and potassium—while the casing is made from chickpea flour, a low-fat alternative to the traditional white flour. Adding the heat is the filling while a corn salsa acts as a bright and zesty complement. And with cooking time taking under an hour, it’s the ideal dish for entertaining groups large or small.

Chickpea Burritos — serves 4


Tortilla casing:

125 grams chickpea flour

3 egg whites

125 millilitres water

1 teaspoon of sea salt

1 tablespoon of coconut oil (optional)

Combine ingredients in Magimix to create batter (consistency of a pancake)

Guacamole filling:

2 medium to large avocados (spoon out flesh then mash)

1 jalapeño pepper (seeded and chopped)

1 red chili pepper (seeded and chopped)

10 grams of coriander (finely chopped)

1/2 red onion (finely chopped)

1/2 lime juice (freshly squeezed)

Carrot ‘rice’:

3 carrots (peeled and grated)

Place peeled and grated carrots into strainer

Put strainer on top of large pot of boiling water and cover

Leave on for 5 minutes on high heat

Squeeze excess water from carrots


20 cooked, peeled king prawns

Boil in salted water for 60 seconds per prawn

Corn Salsa:

1 whole corn (boil for 5 minutes; take kernels off with a knife) 

2 spring onions finely chopped 

1 red chili (deveined, seeded, chopped)

10 grams of coriander (finely chopped)

1/2 lime zest (grated)

1/2 lime juice (freshly squeezed)

Pinch of kosher salt

1/2 an avocado roughly 

Mash the corn with in a MagicMix to have a rough texture and then mix with other ingredients 

Add Tabasco (to taste)


For the tortilla:

Get a rectangular baking oven tray

Line pan with avocado oil spray

Let pan get hot (put over medium to high fire on stove)

Spread the tortilla batter thinly and evenly in the baking tray

Using a spatula flip over

Repeat process until batter is finished

For each tortilla:

Spread two spoonfuls of guacamole (evenly spread)

Spread one tablespoon of the carrot ‘rice’ (evenly spread)

Place 5 prawns per wrap (roughly chopped and place at bottom of wrap closest towards you)

Roll from bottom to top

After first roll, pinch sides, and then keep rolling and fold

Cut in half