1. Melt a teaspoon of coconut oil in a frying pan, over a low heat. Add the onion, green chilli, ginger and pinch of salt, sauté  for about 10 minutes until soft and translucent. Leave to cool for a few moments.
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2. Whisk together the egg, coconut cream + water or coconut milk, lime zest and turmeric. Stir in the onion mixture and set aside.
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3. Mix together the ingredients for the sauce and set aside.
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4. Assemble salad ingredients and set aside.
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5. Over a medium heat, melt 1/4 teaspoon of coconut oil in a large frying pan (that has a lid). Pour in about 1/2 a large ladle of batter and swizzle around the pan, like you would a crepe. Pop the lid on and cook for 1-2 minutes until golden underneath and cooked on top. Here comes the tricky part. In one motion, confidently flip the frying pan 180° onto a plate, where the pancake will flop onto. The golden side will face up. Refrain from moving the pancake when very hot, as this is when they're most delicate — allow them to cool a little. Continue to cook the rest of the batter in the same way.
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6. Fill the pancake with salad, wrap and serve with the dipping sauce

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Bon app! R