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Preheat the oven to fan-forced 160°C/180°C/350°F/Gas mark 4 and line a baking dish or tray with baking paper.
Blend all the ingredients to form a smooth batter. Pour the batter onto the baking paper and shape into a rectangle, spreading it as thinly as possible without being able to see through to the baking paper.
Bake in the oven for 25-30 minutes; cooking time will depend on your tray/dish and oven. The wrap should be mostly browned when done. Don’t worry if it ‘puffs’ when cooking, it will flatten down when cooling.
Let it cool for a few minutes before wrapping up your fillings, or fully cool if using chilled ingredients. The wraps can be crumbly so handle gently: it may be easier to flip and peel the baking paper off the wrap, rather than peeling the wrap off the paper. Enjoy!