Oh the stuff you can make with vegetables! Wraps are a great way to get extra veggies in your day and in some instances, enjoy them even more than ever. And, sometimes a wrap seems just better than bread because I don’t know about you, but I think GF bread can get a bit boring, or just takes a little too long to defrost when I’m hungry.
This is the third wrap recipe I’ve created this year (see the other recipes HERE). This gluten-grain-dairy-gum free recipe came about after trying a raw wrap made from zucchini of all things, while I was on a camping trip – the wrap itself tasted awesome, but it was the texture that I was not a fan of. Trying to chew that raw wrap was reminiscent of the Griswolds eating their overcooked Thanksgiving turkey, and my jaw was tired after all the effort. So I borrowed the flavor profile (turmeric and oregano), and cooked it into these wraps (these are not considered raw). They are amazingly chewy, and won’t crack or fall apart when you roll them up with something tasty on the inside. They taste amazing, and are one of the most convenient things I make. They freeze and reheat so easy and they are gluten-eater approved.
If you are a juicing kind of person, you can use carrot pulp to make these, otherwise, shredded carrots do just great. I had made a lot of these from carrot pulp – and by a lot, I mean 20-ish or something. My son and his fiancé liked them so much, the entire batch was gone within two days…and they CAN eat gluten!
Last thoughts: These wraps are really versatile – at breakfast, some scrambled eggs make a deliciously filling breakfast. At lunch, roll in your favorite meat and veggies. Pictured is a dinner we made – Fried fish with a little cheese, fresh basil, green onion and sliced peppers -Mmmm!
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
If you are a juicer, you can use the pulp from carrots in place of the shredded carrot.
1/4 Cup Carrots, Finely Shredded
2 Tablespoons Cassava Flour
1/4 teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Water
1/4 teaspoon Turmeric
1/4 teaspoon Oregano
1/8 teaspoon Garlic Powder
Combine all ingredients - pulse it in a food processor until a ball of dough forms - this makes the smoothest ball of dough, but you can just mix it if you don't have a food processor.
Divide the dough into 4 pieces.
Place a ball of dough between two pieces of parchment paper that's been cut to about 6" x 6" and roll into a 5" circle (a tortilla press makes this part of the task fast and easy). Don't roll it too thin or the paper will be difficult to peel off. If you do roll it too thin, you can reshape the ball and start again.
Heat up a non-stick frying pan (make sure it is several inches larger than your wrap - a 10" pan is ideal), then brush the pan with a little oil.
Peel back the top layer of parchment and place the wrap, peeled side down, into the pan. After a minute or so, you should be able to easily remove the top layer of parchment.
Cook for about two minutes on each side, but don't let them brown.
Remove from pan and place on a rack to cool.
Repeat for the other wraps.
To freeze and reheat: Stack the wraps with a piece of parchment in between each wrap, then place the stack into a zipper freezer bag. Reheat by placing the wrap in a hot frying pan for a minute on each side.
These are really versatile - they taste great with eggs for breakfast, with your favorite meat and veggies as a lunch wrap, or with other fillings for dinner (Photo is fried fish with basil, green onion, cheese and peppers).
Want to try spinach or roasted red peppers as the star vegetable in your wraps? Check out those flavors at gluten-free-way.com