Wraps are a great alternative to bread. They have become very popular in recent years and are available on luncheon menus in many restaurants. You can buy a wide variety of different types in grocery stores. Many are flavoured with herbs or special ingredients. Even the gluten free industry has created different types of wraps using corn, rice and gluten free flour combinations. My complaint with commercial wraps has always been that they are thick, dry, tough and chewy. I have always felt that they overwhelmed the taste of the filling. I think that the wrap should be light and pliable. It should be the perfect vehicle for moving the filling from your plate to your mouth.
I have experimented for a long time with a variety of ingredients and have finally settled on this recipe for everyday use. It’s quick and easy to make. It’s thin, pliable and tastes very mild. If you want to beef up the taste, you can add herbs that will compliment your filling to the batter. They can be frozen. I put some parchment or waxed paper between the layers, so they could be separated easily while still frozen.
I prefer my unleavened flatbread recipe for use in special dishes where you would want a tortilla style flatbread: burritos, chimichangas, fajitas, enchiladas, or quesadillas. They have the weight and texture to stand up to cooking in the oven or under the broiler with other ingredients. However, when I want something in a hurry and have nothing on hand, these quick wraps are the answer.
Basic Quick Wrap Recipe
1/3 cup quinoa flour
1/3 cup almond meal *
1/3 cup tapioca flour
½ teaspoon xanthan gum
½ teaspoon baking soda
Pinch of salt
¼ cup water ( extra water as needed )
6 Tablespoons yoghurt ( lactose free )
Wisk the eggs until they are light and frothy. Add in the yoghurt and water. Mix well
In a separate bowl, combine the quinoa flour, almond meal, tapioca flour, salt, xanthan gum and baking soda. Mix until well blended.
Add the wet ingredients to the dry mixture and mix well.
Heat an omelette pan or on a thin edged 10” round cooking surface. Add a teaspoon of almond oil to cover the surface and spread it with a paper towel. Using a ¼ cup measuring cup, ladle the batter onto the cooking surface. Lightly spread the batter over the cooking surface, as if you were icing a cake, until you have an even layer of batter. ( I used a bowl scraper ) Cook for 2 minutes and then flip the wrap over. Continue cooking for another 1 to 2 minutes. Transfer the cooked wrap to a plate covered with paper towel. When it has cooled, move it to a wire rack. Repeat until all the batter is used. When the wraps have cooled, you can add your favourite fillings and serve for a lunch or light meal.
Makes 6 large 10” wraps
*If you can’t eat nuts, substitute 1/3 cup of a different flour from a plant family that you can eat e.g. potato flour, rice flour, or garfava flour. Do not use one of the starches. One cup of any flour mixture could be substituted. You may need to add less water to other flour blends. Add the water to the batter after the mixing, if you are unsure.
Here are a few of my favourite combinations:
1 cup cooked diced chicken
2 Tbsp diced celery
1 Tbsp diced onion
1/2 tsp dried parsley
1 Tbsp gluten free mayonnaise
salt and pepper to taste
Mix well. Spread evenly over the quick wrap. Add some whole cranberry jelly on the outside edge. Starting at the outside edge where the cranberry is, roll the wrap into a log shape. Cut into 2 pieces on an angle with the seam down.
3 hard boiled eggs, diced
2 tsp mayonnaise
1 Tbsp finely chopped chives
salt and pepper to taste
Mix well. Spread evenly over the quick wrap. Starting at the outside edge, roll the wrap into a log shape. Cut into 4 pieces on an angle with the seam down.
1 piece of grilled steak, sliced
1/4 cup sauteed mushrooms and onions
4 grape tomatoes sliced in half
2 tsp fresh chopped chives
6 spears of asparagus, steamed
Layer the ingredients at one end of the wrap. Starting at that end, roll the wrap, finishing with the seam side down. Top with 2 asparagus spears. Serve with French Fries or potato ships for s light meal.
Salmon Salad Wrap
1 small can of wild salmon ( 213 g )
3 tsp of mayonnaise
1 tsp dried tarragon
1 Tbsp finely chooped sweet onion
2 tsp lemon juice
salt and pepper to taste
Drain and mash the salmon, skins, bones and all. Add the other ingredients and mix well. Adjust the seaoning. Spread evenly over the entire wrap. Roll tightly and cut into two pieces on the diagonal. Makes 2 wraps.
I hope this wrap recipe will give you a quick luncheon alternative. You can try any combination of filling that appeals to you: ham and cheese, tuna salad, salmon salad or cold roast beef to name a few. Wraps are easy to transport for a lunch on the road or at work also. I wrap my wraps tightly in plastic wrap for easy transportation.
These quick wraps can also make a lovely breakfast when filled with scrambled eggs and bacon or sausage. Add a little cheese to make the ultimate early morning feast.