Add some water to the chia seeds and mix well until nice and puffed up, soak the quinoa for at least 1 hour or overnight.
Once everything is soaked, add the quinoa with its water for blending, chia gel helps, nutritional yeast, baking powder, and salt to taste.
Once blended until smooth, heat a non-stick pan and add a generous dollop in the middle, swirl it around and then let it cook, flip over and let it cook on the other side.
Cook until the batter is done, store in an airtight container in the fridge for one week, use as desired, or freeze the wraps are individually wrapped in baking paper or wax paper.
