Heat oven to 150.
Fry the mince in a little grape seed or olive oil until brown.
Add the ground coriander, chilli flakes, za'atar spice and turmeric.
Add the corn off the cob, red pepper, carrot and celery and fry for a few minutes.
Add the tomatoes, fructose, chives, coriander and kidney beans.
Add salt and pepper to taste.
Cook on low for about 20 minute.
Sieve the chickpea flour and add the baking powder, za'atar spice, fructose, salt and pepper.
Slowly add the warm water and mix with a beater until smooth.
Pour onto a large baking tray covered in well greased tin foil - so that the mixture covers the tray in a thin layer (you could also use a smaller baking tin and make each wrap individually - but make sure the mixture covers the base in a thin layer).
Bake in the oven for about 20 minutes.
Remove from oven and allow to cool.
Gently tear away the wrap from the tin foil.
Cut the wrap in half - to make two.
Fill each wrap with mince, fold up and enjoy.
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