Who doesn’t love a good wrap. Either filled, or toasted for a dip, or even topped with cheese in the oven?
I’ve tried so many of these recipes, and this is by far the best one. I found others to have to much spinach, some didn’t have enough flour, others were really tacky and didn’t seem to actually want to hold their shapes….get what I mean. Annnnnnyyyyyyyyyyyway!!!!!!
This recipe takes some time, but it’s worth it, the wraps are light, so nutritious and so yummy!
2 cups of gluten free flour
1 cup of whole wheat flour
2 tsp baking powder
1 heaped teaspoon of salt
1 cup of blached baby spinach (that you have ringed out competely in a clean dish cloth, to get rid of all the excess water)
5 TBSP of coconut oil
2/3 cup of water
Combine the flour, baking powder, salt and spinach on a food processor. Pulse thoroughly to finely chop the spinach.
Add your coconut oil, and pulse the mixture until it’s resembles bread crumbs. With the processor running, add the water in a slow stream, until it starts to combine.
I picked up that you don’t need more water, the dough is stunningly moist, and if you take some into your hand, you will notice that it forms a ball easily.
Divide into eight equal pieces.
Cover with a clean dishcloth and leave to rest for 10 minutes.
Heat your pan.
Working with one ball at a time, while keeping the others covered, roll them out into circles, about 30 centimeters in diameter,
Immediately transfer the cooked wraps to a plate and cover with a damp kitchen towel. Repeat with the remaining dough balls. Lowering the heat as to prevent burning.
Just stack each cooked wrap onto the previous one. This will help keep them soft.
You can store them in the fridge, wrapped in plastic, but they generally won’t last that long.
The best is to have all your ingredients toll them ready and serve as they come out of the skillet, let everyone fill their own wraps as the like. It becomes a fun filled dinner or lunch!