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Dairy Free/ Dinner/ Lunch/ Vegan/ Vegetarian

Clean Eating Tortilla Wraps

Clean Eating Tortilla WrapsClean Eating Tortilla WrapsClean Eating Tortilla WrapsI have a long list of recipes that I would like to create over the next year, just basic every day food items that are not available to purchase clean in the UK. Tortilla wraps have always been at the top of the list. I love Mexican Fajitas but since we cannot buy clean wraps here I have been using shop bought wholemeal flat breads in their place which are good but just not the same.

So I am really excited to have this recipe now and the best part is that these wraps are so easy to make. The trick is to get the dough as thin as possible, almost transparent before you cook them. I roll them out as flat as I can with a rolling pin first and then I stretch them out with my fingers, (like the Italians do with pizza dough) until they are wafer thin. They cook so quickly, in the same amount of time that it takes to heat up a shop bought tortilla, but these taste way better!

Clean Eating Tortilla Wraps are soft and delicious. You can make them up in batches and freeze them to use whenever you need them, but they are just as easy to whip up to enjoy fresh with your favourite Mexican dish!

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Clean Eating Tortilla Wraps

By Published:

  • Yield: 6 Wraps

Clean Eating Tortilla Wraps are soft and delicious. You can make them up in batches and freeze them to use whenever you need them, but they are just as easy to whip up to enjoy fresh with your favourite Mexican dish!

Ingredients

Instructions

  1. Place the flour and salt into a bowl and stir to combine.
  2. Add the oil to the bowl and stir into the flour mixture.
  3. Slowly add the warm water, stirring inbetween each addition until you have one combined sticky ball of dough.
  4. Dust your work surface with flour and turn the dough out onto it.
  5. Sprinkle the top of the dough with flour and knead for just a few seconds until the dough is only just no longer sticky. - You want the dough to be nice and soft.
  6. Place the dough into a lightly oiled bowl and cover.
  7. Set aside for 20 minutes.
  8. After 20 minutes divide the dough into 6 equal balls.
  9. Using a rolling pin, roll out each ball of dough as thin as you can. Then using your fingers, stretch out the sides of the dough like you would a pizza dough until the wrap is almost transparent.
  10. Once the dough is rolled out nice and thin, heat up a large flat non stick frying pan over a medium heat.
  11. Once hot, carefully transfer the delicate wraps onto the pan, one at a time.
  12. Cook each wrap for approximately 30-40 seconds on each side. You will be able to see when they are cooked.
  13. Serve with your favouite mexican dish, or fill and use for lunches. Alternatively you can freeze them in batches to use at a later date.

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10 Comments

  • Avatar
    Reply
    Konrad
    1st April 2016 at 12:10 pm

    Thanks, these are awesome!

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      Reply
      The Kitchen Shed
      1st April 2016 at 8:34 pm

      Glad to hear it!

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    Reply
    Diana
    10th September 2016 at 7:33 am

    Amazing, been looking for something like this for awhile now. Can’t wait to try them out!

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    kelly
    13th September 2017 at 9:40 pm

    How long can these be saved for and froozen?

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    Reply
    Corinna Mazzotta
    27th April 2018 at 7:29 am

    Would it be possible to make these with brown rice flour or gram flour as I’ve just been diagnosed as wheat intolerant so am trying to find a bread alternative.
    Thanks

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