4 Ingredient Wraps
Officially a forever favourite, YUS! A legit flatbread, wrap, wanna-be naan bread or whatever you want to make it into, that is 4 ingredients that I bet cha tolerate . They are #glutenfree #grainfree #nutfree and #keto , and due to some child-like behaviour whilst being pregnant, I much prefer things wrapped in something or hidden (hullo many clients that I used to try and convince otherwise ), so this has been a LIFE SAVIOUR the last few months. I’ve had so many of you demand the recipe and my entire household just kept eating them before I got to share them. We’ve made them into spinach and feta pull-aparts, pulled pork Mexican burritos as per the photo, pesto and roast veg wraps, a curry dipper, a soup dipper, ummm and ‘throw anything we’ve got in the fridge in the wrap and eat it’. I felt boring as heck posting a photo of a wrap? But I felt it completely necessary and you’ll understand once you introduce it into your life, I hope!
This recipe makes 6-10 wraps
INGREDIENTS
1 cup coconut flour (measured and loosely packed)
5 tablespoons psyllium husks (2.5 tablespoons of the psyllium husk powder if that is what you have)
2 cups coconut milk or you may just use water or alternative milk
1 teaspoon baking soda
Olive oil, ghee or coconut oil to cook (I use olive oil, see notes)
Optional add ins; salt, pepper, dried herbs or garlic powder
METHOD
Mix together in a large bowl the psyllium husks, coconut flour, baking powder and any additional flavours until well combined.
Add in the coconut milk or water, and then stir together well until it forms a crumbly dough though sticks together when you press it together with your hands. Allow it to sit until it absorbs the water which will only be a minute or two.
Kneed the mixture, or keep pressing it with your hands until it forms a dough.
Between two sheets of baking paper, roll a handful of the dough into a ball and roll it out with a rolling pin quite thin as it will thicken when it cooks, and use a small bowl upside down to press down and form the shape of a circle and add the remains on the outside back into the mix of dough.
Heat up a non-stick pan to medium heat, and add 1 tablespoon of your chosen oil.
Add the rolled out individual flatbread, and allow to cook until golden on one side, gently flip, and then continue cooking on the other side.
You will need to continue adding oil for each wrap, as that is what makes them golden and delicious.
Notes: I use olive oil to cook these as I love grabbing these from the fridge and enjoying immediately and coconut oil and ghee will go hard in the fridge unlike olive oil. They still work beautifully, especially if you are having them warm.