I’ve been promising for ages to post my wrap recipe. Believe me, I’ve tried so many different recipes to get one that is soft, pliable and tasty and I eventually, through trial and error, achieved the below winning formula, but not before the following comments were made:
“Mum, these are too crispy”
“Mum, these tear” “Mum, I don’t like these”
“Mum, try again”,
(to which my typical response was,”you get what you get and you don’t get upset”. Quinn did teach me this one 🙂 ).
Anyway, nothing like your kids to boost your confidence. I won’t tell you what they say about my dress sense, my size (I’m muscular), my hair (apparently ladies shouldn’t have short hair) and the size of my nose (we can’t all be perfect).
So this morning I forgot it was Monday (how could I? Hey, I got a lot going on at the moment) and I realised that apart from not having dried the school clothes (tumble dryer and a hot iron works a treat followed by ignoring the comments about the waist band being damp) I hadn’t made the tomato soup I was going to make for lunch. What could I do that was quick and easy? Tuna and cucumber wraps.
Into my food processor went the following:
(*remember to read my notes!*)
3 cups of flour (12oz) (I used finely milled spelt)*
1/2 teaspoon of salt
1 teaspoon of baking powder
1/3 of a cup of coconut oil*
1 cup of warm water
Process for a minute until the mixture is smooth. It will take about 10 minutes to achieve this if you are mixing by hand.
Roll out on a well floured surface and cut into 16 pieces. Roll into balls and leave the balls to sit for 10 minutes (enough time to have my shower and get dressed).
Roll out the dough and cook in a really hot ungreased pan. Each one takes about 30 seconds to cook.
I cooked 4 and put the rest of the dough in the fridge for later. I had one for my breakfast filled with scrambled eggs and spinach.
You can use any flour. You can use a mix of unbleached white and wholewheat, a mix of spelt and wholewheat, all white, whatever you like.
Don’t try reducing the quantity of oil or they will be crispy and break!!
You can use any oil. I love coconut oil!
If you want to do a quick no fuss paleo wrap, beat together 4 eggs (I use 2 whole eggs and 2 whites) with a tablespoon of almond flour or coconut flour and a pinch of salt and pepper. You can add flax seeds to this mix too (1/2 a teaspoon). Fry in a little coconut oil and fill with whatever you like. I like spinach and tomato.
I normally cheat and use a tortilla press (makes an almost perfect round) but rolled them out today to show you how quick and easy they can be. As you roll, make sure the dough is floury and turn the dough 45 degrees each roll to avoid them being too mis-shapen.
These freeze well.
Enjoy and don’t eat too many at once irrespective of how tasty they are.
I also make red and green wraps but you’ll need to watch out for that recipe. A great way of getting in tomatoes, beets and spinach!
When you cook these, they puff up. I like to keep them with the little raised lumps but you can flatten them out if you like.
If you have a gas cooker, try sitting them quickly on a gas flame. It really puffs them and crisps just the raised lumps. My favourite! Be careful though. They only need about 2 seconds. You don’t want to set them on fire and no of course, I haven’t set them on fire because I forgot to leave a set of tongs beside me and I roasted myself trying to lift the wrap off the flame 🙂