Gluten Free Vegan Wraps Recipes

HEALTHY GLUTEN FREE TORTILLAS RECIPE WITH SOURDOUGH & FLAX SEEDS (OIL FREE, VEGAN)

Steps:

• Blend into a thin meal the seeds and the dehydrated onion, add hot water to the mixture and mix. Let it cool down.
• Add the rest of ingredients to that. Knead it together with your hands until it forms a cohesive ball of dough. If it is too dry, add a little more water.
• Divide the dough into 5 balls of same size. Roll with a rolling pin until flat but not too thin or it won't get soft when cooked. You aim for a 2-3 mm thickness.
• For nicely rounded tortillas, cut around the edges using a lid, to make a circle. Remove the outside dough and reuse later for another wrap.
• Heat up a large non-stick skillet. Reduce the heat to medium and place a tortilla onto a nonstick pan - I used a ceramic non stick pan (from Amazon).
• Let it cook for about 1-2 minutes on the first side. Small, light brown flecks should be starting to appear. If so, flip it. Cook for about 1 minute on the second side.
• Don't over cook or the wrap will get very crispy as tortillas chips ! It has to be dry but stay soft to roll.
• Repeat those steps with the rest of the batter.
• To keep the tortillas soft, cover with a towel or a lid.
• Serve them cold with filling of your choice or hot.
• Store in the fridge for 3 days, on a plate covered with a plastic wrap, to prevent them to dry.
• For visual instructions watch the how-to video.

VEGAN GLUTEN-FREE TORTILLAS

Steps:

• In a medium mixing bowl, add all the dry ingredients, ensure that the coconut flour is fresh with no lumps, or it wouldn't absorb the water properly.
• Whisk the dry ingredients to evenly combine, then pour in the lukewarm water - think the temperature of a warm bath around 40°C/100°F.
• Combine the ingredients using a spoon first, then after 30 seconds, use your hands to knead the dough. It's very wet at first and dry as you go. It takes about 1 minute of vigorous kneading to form a dough ball.
• When the dough ball has formed, set aside in the mixing bowl, at room temperature for 15 minutes, this will allow the fiber to absorb the moisture and make the dough elastic and easy to roll.
• Divide the dough ball into 4 even balls and roll each dough ball between two pieces of parchment paper or silicone mats. This will prevent the dough from sticking to your rolling pin and benchtop.
• Roll, not too thin, or it would be more challenging to cook, about 4mm thick.
• Peel off the top piece of parchment paper. Cut out a circle, about 6 inches (15cm) in diameter. You can use a lid as a guide. Gather the leftover dough to reform a ball and roll another tortilla and make 6 tortillas in total.
• Warm a non-stick pan under medium-high heat for about 1 minute.
• Rub the surface of the pan with some oil using a piece of absorbent paper or a brush. Don't add oil directly to the pan, or it would fry the tortilla.
• When the pan is warm, flip over the tortilla onto the pan, and gently peel off the other layer of parchment paper to release the tortilla onto the pan.
• Cook on medium/high heat for 2-3 minutes on one side or until it is easy to slide a spatula under the tortillas. Flip over and cook for 1 more minute on the other side. Repeat the rolling, cooking process until all tortillas have been cooked. Reuse the same parchment paper pieces to save time and money.
• Cool each tortilla on a plate while making the next one. The hot tortillas are soft and look fragile, but they get all their elasticity and strength to hold food when cooling down.
• Serve the tortillas with any vegan filling of your choice, like Mexican black bean filling or simply raw vegetables and guacamole if keto vegan.

GLUTEN-FREE TORTILLAS {DAIRY-FREE, VEGAN}

Steps:

• In a large bowl, combine the gluten-free flour, baking powder, and salt.
• Stir in the warm water and vegetable oil.
• Using a spoon or spatula mix until fully combined.
• Using your hands, continue to mix together the dough until it becomes a dough ball and all of the liquid has been absorbed.
• Turn on your stove to medium-high heat, so you can pre-heat the greased cast-iron skillet (another type of heavy skillet) while you are rolling the dough.
• Pinch off a golf ball-sized piece of dough and roll into a ball. You will have eight dough balls.
• Cover the bowl with the dough in it with a towel while rolling out the balls to keep the dough from drying out.
• Place the dough ball on a piece of parchment paper. Flatten the dough ball with your hand to make a disk shape.
• Place a piece of plastic cling wrap or parchment paper over the dough and use a rolling pin to roll out the dough into a 7-inch circle. The tortilla should be thin.
• Place the tortillas in the greased cast-iron pan. Cook the tortillas over medium-high heat until lightly browned, 30- seconds to 1 minute on each side. If the tortillas feel stiff after cooking, they have been cooked too long or the heat was too high. You want to cook them long enough to get a few bubbles on the top and a few light brown spots on the underside when you filp them.
• Stack the tortillas on a plate and cover with a towel to keep warm.
• Once the tortillas have completely cooled, store them in a plastic storage bag and refigerate.

HEALTHY SPINACH TORTILLAS

Steps:

• Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Use about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
• Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
• Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

40+ EASY VEGAN WRAPS (LUNCH IDEAS)

Steps:

• Divide the hummus evenly between your two wraps and spread it in the bottom third of the wrap.
• Add leafy greens, avocado, tomato, bell pepper and carrot on your hummus layer.
• Sprinkle with black pepper, nutritional yeast or some vegan cheese shreds.
• Fold the wraps tightly without breaking them, tucking in all of the veggies with the first roll and then rolling firmly to the end.
• Cut in half and enjoy right away or store in the fridge for a quick portable lunch!

GLUTEN-FREE VEGAN WRAPS

Steps:

• Place all the ingredients in a mixing bowl and use a whisk to mix it well and get rid of the clumps
• Heat up a tiny bit of oil in a non-stick frying pan - you don't want to use too much so I would advise using a spray-on oil or rubbing a greased paper towel across the surface of the frying pan
• Use a ladle to put a small amount of the batter into the frying pan - swirl the batter around the bottom of the pan until it's evenly distributed
• Cook on a low-medium heat for a couple of minutes until the edges of the wrap
• Flip over with a spatula and cook for another couple of minutes on the other side
• Place on a plate and repeat until you use up the rest of the batter - make sure you grease the pan each time (makes around 10 wraps in total)
• Serve stuffed with desired fillings
• Leftovers keeps well covered in the fridge for up to a couple of days - reheating them in a dry frying pan ensures they keep their texture