Wednesday, April 2, 2014

It's a Wrap...and It's Wheat/Grain & Gluten-Free

This evening I was in the mood for a lighter meal since I had a big leftover Chicken Salad Burger for lunch today. I was in the mood to have a "wrap sandwich" so I sent hubby to the grocery store to pick up some Boars Head "Ovengold Turkey". If you haven't tried Boars Head before, it is really good deli -- no junky stuff, additives, nitrites or nitrates. It doesn't have the bad ingredients most processed meats have. I don't eat deli very often any more but when I do, I eat Boars Head. I also had hubby pick up some Boars Head muenster cheese as well. In the 5 to 10 minutes he was gone, I prepared one of my grain-free tortilla/wraps to make my sandwich with. I posted the recipe for the wrap below. It produces a sturdy wrap that is perfect for making a sandwich wrap or using to fill with fajita fixings, make quesadillas, etc. If you prefer a thinner wrap or want to use them to make "noodles", I thin them with about 2 teaspoons of water (per wrap) or 3 tablespoons water (for 4 wraps/tortillas). I like to use this sturdier version when filling them, but it is entirely a personal preference kind of thing. Also, notice I specify egg whites or Egg Beaters in the recipe -- the wraps turn out MUCH better when using egg whites (no yolks) because they remain more flexible and pliable. I've made them with whole eggs before and they tend to crack or break easier for some reason. In this evening's wrap I used turkey, muenster cheese, a little jalapeno white cheddar, avocado and some thin slices of red bell pepper for a little crunch. I tossed a few roasted almonds on my plate and "Boom"...dinner was served! It was delicious and quick! I snapped a photo below. Enjoy!

Grain-free Tortillas/Wraps
Makes 1 8-inch tortilla/wrap


1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax seed
1 teaspoon finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or seasoning of choice such as smoked paprika, etc.)


To make the tortillas, whisk all ingredients together in a small bowl to form a smooth, thin batter. (add a little water to thin batter, if necessary). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, quickly tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fajita, taco or sandwich fixings.

*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoons of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning of choice (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla. If a thinner tortilla is desired, add a teaspoon or 2 of water (per tortilla) to thin batter, as necessary. I lightly spray the skillet between each tortilla.



Anonymous said...

That looks really good! Would it work if I made it the night before and then made a wrap the next morning to take to work for lunch? Neha

Gourmet Girl Cooks said...

Hi Neha -- Yes, you could make the wrap up to several days beforehand and keep in the refrigerator. Then, in the morning, fill it with your sandwich fillings and take to work. If you put anything "wet" -- like tomatoes, etc., you might want to take them separately and add them before you eat it so it doesn't make it soggy. Hope you enjoy it! :-)

Mystic said...

Looks really good. I am allergic to flax seed. Is there any other ingredient that I can use to replace it in this recipe??

Gourmet Girl Cooks said...

Hi Mystic -- I started to respond to you yesterday and got interrupted. Sorry I'm just getting back to you today. You could try a couple of things. You could try just using almond flour in place of the flax, although it might not produce the flexibility that the flax offers. You cold try making just one to see how it turns out. You could also try substituting finely grated Parmesan for the flax. Lastly there is a possibility that you could use coconut flour but MUCH less. With coconut flour, instead of using 2 teaspoons of flax, try maybe 1/2 teaspoon of coconut flour in its place. So you don't waste ingredients, I would suggest experimenting with making 1 single wrap until you find a substitution you like. Let me know how it works. Thanks! :-)

Unknown said...

Can I freeze these?

Gourmet Girl Cooks said...

Hi Laura,

I have not frozen them yet...but I know others that have (with some type of separation like wax paper). You might want to do a "test freeze" on 1 or 2 first to make sure it doesn't change their texture and flexibility. :-)

Leonie said...

Tried this today with coconut flour, NOPE! So sad, chucked them out they just broke up. Not sure where to get golden flax in Australia. Can I use normal flax do you think?

Gourmet Girl Cooks said...

Hi Leonie,

Coconut flour is tricky to use as a substitute for you found out. Yes, if you have normal brown flax...that should work fine (just grind it in a mini-blender or coffee grinder until powdered). Brown flax just has a little stronger taste than golden flax which is much milder. Otherwise, it should work the same way as golden...just a little stronger tasting. Let me know how it turns out for you if you try it with the regular flax. :-)