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Homemade wraps

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We love wraps, they are a fantastic lunch box addition, but they can be a little costly if you have a larger family. We have been making our own wraps for a good while now and I change the recipe up quite often. I like adding chopped spinach or spices such as turmeric and smoked paprika. I often use garlic powder and dried herbs as a way to flavor the wraps also.

Just like your conventional shop bought wraps these are best used while warm.  So once you have cooked your wraps you will need to store them inside of a tea towel to help keep them warm. I find that these wraps are best used freshly made, so instead of making wraps for the next day I will store the dough in the refrigerator (for up to 3 days) and cook as needed. They take about 45 seconds a side to cook, so to me its not too much of a hassle.

For a little fun we have replaced some of our water in the recipe for beetroot juice to create Pink wraps. I have also added vanilla extract and cinnamon to create dessert wraps and filled them with peanut butter and banana, and of course some chocolate chips.

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Homemade wraps

Ingredients

  • 1 cups all purpose flour - You can of course swap it for wholemeal flour
  • 1/2 tsp baking powder
  • 1/4 - 1/2 tsp salt
  • 1/3 cup warm water You may need to add a little more depending on the flour you use
  • 1 1/2 tbsp olive oil or other oil

Instructions

  1. In a bowl, combine flour, baking powder and salt. Add flavorings now if you want to add any. Stir in water and oil. 

  2. Turn out onto a flour work surface and kneed for a few minutes, adding a touch more flour or water if needed. You want your dough to be soft and smooth, not tacky at all. 

  3. Cover in a bowl with a lid or wrap in plastic wrap. Allow to rest for 10 minutes. 

  4. Divide dough into sections. This amount of dough should get you either 8 small wraps or 5 large wraps. On a lightly flour work surface roll the dough out into circles. You want them to be pretty thin, like shop bought wraps thin. 

  5. In a large DRY non stick pan cook the wraps over a medium heat for 45 seconds - 1 minutes per side or until lightly browned. Keep cooked wraps in a tea towel to keep them warm.

  6. Use!! 

    You can store unused dough wrapped in the fridge for up to 3 days and roll out as needed. Or if you have left over wraps you will need to store them in a zip lock bag asap, they'll only last a day or two due to having no preservatives.