Soak the Mung Beans in a bowl of water overnight. The next day drain the water and put the beans into a food processor. Blend until a smooth paste consistency is reached and add a pinch or two of salt to taste.
The trick with these wraps is being quick and gentle. Make a ball of the mixture and then place it in the fry pan. Then using a spatula press down GENTLY working your way out to the edges of the pan or until the mixture is relatively thin. You have to be very quick as it cooks quickly and use the spatula to scrape off any extra mixture on the top so its a thin crepe. You will no doubt have to play around with the first few and then you will master it!
Remove wraps, gently fill with the Tofu Scramble mixture (see the Plant Proof Tofu Chilli Scramble recipe).
Makes 4-6 wraps