They bend, but they don’t break! Sounds a lot like my gluten free life – it’s had it’s moments, but it’ll never break me! Especially when I make something you can’t tell is GF…like these awesome spinach wraps. If you miss wraps that are full of flavor and have a lovely, chewy texture, you are in the right place! Invest about 30 minutes or so and you’ll be able to make several wraps that you can freeze for a quick and satisfying meal another day. Fill them with your favorite meats, cheeses, veggies, salad (that’s a chicken salad in the photo). Or, make a breakfast burrito. Fan of roasted red peppers? Check out the Gluten Free Wraps – Roasted Red Pepper & Garlic flavor too!
Gluten Free Wraps – Spinach & Garlic
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!
Curious about ingredients used in this recipe? Click here for info and sources!
- 1 Cup Fresh Spinach Leaves, packed
- 1/4 teaspoon Garlic Powder
- 3/4 Cup Cassava Flour
- 1/2 Cup Water
- 1/8 teaspoon Salt
- 1 teaspoon Oil
- Combine all ingredients in a food processor and process until a smooth ball of dough forms.
- Cut several pieces of parchment paper into squares large enough to make the size wrap you desire.
- Divide the dough: If you are making small (less than 8" wraps), divide the dough into 6 equal pieces. If you are making larger wraps, divide into 3 pieces.
- Heat a frying pan that's a little larger than the size of the wraps you'll be making (cast iron works really well) and brush with oil.
- Using a tortilla press or rolling pin, press or roll each dough ball between two sheets of parchment paper (don't go too thin or it will be hard to handle).
- Slowly peel back the top layer of parchment to release the wrap, then flip the wrap onto a piece of parchment and peel back the other side to loosen the wrap.
- Gently place the wrap (the side without the paper attached) in your hand and peel off the remaining piece of paper, then carefully place the wrap in the hot pan. (If the paper won't peel off, use a scissor to cut the excess paper off around the edges of the wrap. Place the wrap in the pan with the paper side up and cook for a few minutes, then gently peel back the paper.)
- Set the paper aside - you'll use it for freezing later.
- Cook for a few minutes, then flip and cook the other side. Flip a few more times. When the wrap starts to turn a little golden and forms some little bubbly areas, you're done.
- Transfer to a rack and allow to cool. Then make yourself a delicious wrap!
- To freeze, stack the wraps with a piece of parchment paper between each one. Place the stack in a zipper freezer bag and freeze.
- When ready to use, take as many wraps as needed out of the freezer and heat in a frying pan (mine didn't need any additional oil) until they are pliable again - just a minute or two is all it takes.
A tortilla press makes this job super-easy.