Home made wraps

I mentioned the other day that I made my own wraps and have received a couple of messages asking me for the recipe I use and so I am rehashing this post from last year.

We use wraps more than we do bread, and if I was going to buy them each week I would be spending £3. Instead I spend about 30p for 6, and I could make them even cheaper if I didn’t use olive oil. It is the olive oil that makes them softer, though.

If you have wraps in the cupboard you can always make a meal. You can use them as pizza bases, and I like to fill them with left over bolognaise and air fry, or bake them like a lasagne in a dish, sprinkled with cheese or cheese sauce. You can make quesadillas, burritos, or fill a wrap with anything instead of a sandwich. My favourites are fish finger and salad, or sweet chilli chicken and salad. We some times put egg in them with brown sauce and have them for breakfast. Did you know that you can even use them to line a flan dish instead of pastry when making a quiche? You can also make yourself tortilla crisps or chips by cutting them in small triangles and brushing on some oil and spices and then baking them in the oven or airfrying them.

Home made wraps are a lot healthier than bought ones. I have put a picture of the ingredients in the bought ones which include hydrochloride and palm oil. I was shocked the first time I read them. It is a faff making them but as well as being more healthy, it is also better for the environment and the rain forests. I find it easier if two of you can make them together as one person rolls whilst the other cooks, but I do often make them on my own.

Recipe

1. Mix the ingredients together to make a dough.
2. Knead for 5 mins and then leave to rest for 10 mins.
3. Divide into 6 balls and roll into a thin circle (roll and 1/4 turn to get your circle). Use flour sparingly to roll so that they don’t go tough.
4. Oil a griddle or frying pan with a paper towel and bit of oil and cook about 1 minute each side over a medium heat. You don’t want too much oil or else they will fry. You also don’t want the pan too hot or else they will burn or go dry.
5. Place on a plate on top of each other when cooked. Every time you make a wrap flip the cooked wraps over. This keeps the moisture in and stops them going dry.
6. When they are all cooked place a tea towel over the plate and leave to cool.
7. After about 10 minutes flip the wraps over so that the bottom one is on the top. This keeps them moist and stops the top one from drying out and stops the bottom one from going soggy. I usually flip a couple of times whilst they are cooling.

I store my wraps in saved wrap bags from ones that have been bought by the family. I usually make a double batch at the same time and freeze one lot. 😋