Millet Buckwheat Wraps

by Jacqueline Alwill February 10, 2026

Millet Buckwheat Wraps

By: Jacqueline Alwill

Millet has a creamy, mild flavour (not overbearing like quinoa or
buckwheat) in cooking.

Servings

10

Prep time

Cook time

Recipe

Ingredients

1 free-range egg
¾ cup (190mL) plant-based milk
2 tsp (10mL) extra-virgin olive oil, plus extra for frying
1⁄3 cup (50g) millet flour
1⁄3 cup (50g) buckwheat flour
Pinch sea salt
½ tsp baking powder
Oil

Method

In a mixing bowl, whisk together egg, plant-based milk and extra-virgin olive oil. Sift millet, buckwheat fl our, sea salt and baking powder into the wet ingredients and whisk again to form the batter.
Heat a frying pan on medium heat, add enough oil to coat the pan, then add 3 tbsp batter to the pan and swirl to spread evenly. Cook for 40 secs on 1 side before flipping and cooking the other side. Transfer to a plate and cover, then cook the remaining batter. Enjoy fresh fi lled with your favourite ingredients or store in the fridge for up to 3 days.

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Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.