These are so quick and simple to make (takes about 15 mins), taste better than the gluten free wraps you buy in the shops and are probably cheaper to produce although Quinoa Flour is not particularly cheap.
Quinoa is actually a seed. The added benefit is that Quinoa is a big protein hit and it is one of the few foods that contains every single amino acid so is what is known as a complete protein.
You can buy Quinoa flour from the supermarkets now but you will get better value for money and a larger packet from amazon, Holland and Barrett and other online health food stores. Tapioca flour (sometimes referred to as tapioca starch) can be found in Holland and Barrett, Amazon, and online health food stores.
These wraps make a healthy pack lunch and can be made in advance and filled with whatever you fancy. Here I have used egg mayonnaise and raw spinach but they are equally nice warm from the pan stuffed with scrambled egg, grilled bacon and spinach for breakfast!
This recipe is Gluten Free, Dairy Free (depending on your choice of milk), Vegetarian, Low Carb, High Protein, Grain Free
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Grain Free Tortilla Protein Wraps (makes 4 wraps)
- 2 eggs
- 200ml of milk of your choice – I use unsweetened almond milk
- 150g tapioca flour
- 150g quinoa flour
- Fat of your choice for frying
- salt and pepper to taste
- Heat a large non stick pan and add a small amount of fat to melt
- Crack the eggs into your milk and beat until mixed
- Add both flours and seasoning and beat until smooth
- Ladle a approx quarter of the mixture into the pan (for me thats about one ladle full) and tilt the pan until you have a smooth thin covering
- Cook on the heat until the underside is golden. You can gentle lift it with a knife to have a look at how it is doing
- Flip the tortilla using a fish slice or a bit of wrist action and cook the other side
- Tip onto a cooling rack or a plate lined with kitchen roll to soak up any condensation and repeat until all the mixture has been used.
High Fat – cook in butter or coconut oil and use avocado as a filling instead of spinach
Low Fat – use low cal cooking spray to fry them in
The wraps keep well in the fridge so make enough for 2 days
Make in advance ready for filling for your pack lunch the next day
You can freeze the uncooked batter for a even speedier preparation time
Depending on how may frying pans you own and how good at multi-tasking you are you can utilise all your hob rings and cook 4 at a time!