Tortilla Wraps

June 09, 2016

Tortilla Wraps

I love these flatbreads.  One of the foods I miss the most is bread.  Yes, I know I have said it before, bread is what has made me sick.  There is something so comforting about a piece of crusty sourdough, lots of butter and a bowl of chunky winter soup.

As I write this I am currently on a fast so any mention of food makes me want to break it!

The thing I really love about these flatbreads is that they can be used as pizza base, toasted on the side of a bowl of soup or grilled as a quesedilla.  They also seem to be flexible and even though I haven't tried it, I think you could use them as wraps in lunchboxes.

If you're not quite sure what you want to do with these flatbreads once cooked, layer them between baking paper in an airtight container and freeze.  To defrost brush with coconut oil and warm up in the oven or if making pizza spread with your desired toppings and cook.

Tortilla Wraps

makes 12 

1 cup banana flour
1½ teaspoons salt
1 cup chia seeds - ground
480ml coconut milk
Add all ingredients in a large bowl and mix with a wooden spoon until completely combined.
Set aside for 15 minutes to allow the chia seeds to soak up the liquid.
In a large frypan heat 1 teaspoon of coconut oil over a low heat.  Keep the pan on a very low heat and start rolling the flatbreads.
Taking a small amount of mixture, roughly 1/4 cup of dough, roll between baking paper until it is a 15-20cm circle.
The mixture is slightly wet, so be careful not to roll too thin, approximately ½cm in thickness.
Remove the top layer of baking paper and gently flip the flatbread onto the warmed frypan, carefully removing the baking paper.
Cook for 2 minutes on each side and set aside on a wire rack to cool.
Whilst each flatbread is cooking, roll the next flatbread.
Once cooled freeze or turn into pizzas.

Helping busy people create change in their health through food.