These wraps are really easy to make from scratch – yes even the tortillas!
You can make the tortillas in batches and freeze them to use at a later date. With just four ingredients, these are so much nicer than any processed shop bought pre-packaged wraps.
Ingredients for the wrap
- 200 grams Fine Plain Wholemeal Flour plus extra for dusting
- 1/4 teaspoon Fine Sea Salt
- 2 Tablespoons avocado or coconut oil
- 100 ml Warm Water
- Place the flour and salt into a bowl and stir to combine.
- Add the oil to the bowl and stir into the flour mixture.
- Slowly add the warm water, stirring inbetween each addition until you have one combined sticky ball of dough.
- Dust your work surface with flour and turn the dough out onto it.
- 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.
- Place the dough into a lightly oiled bowl and cover.
- Set aside for 20 minutes.
- After 20 minutes divide the dough into 6 equal balls.
- 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.
- Once the dough is rolled out nice and thin, heat up a large flat non stick frying pan over a medium heat.
- Once hot, carefully transfer the delicate wraps onto the pan, one at a time.
- Cook each wrap for approximately 30-40 seconds on each side. You will be able to see when they are cooked.
- Serve with your favouite filling, or fill and use for lunches. Alternatively you can freeze them in batches to use at a later date.
Ingredients for the roasted chickpea filling
- 2 x 400g cans chickpeas
- 2 tsp avocado oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 avocados, stoned, peeled and chopped
- juice 1 lime
- small pack coriander, chopped
- 1 small iceberg lettuce, shredded
- 150g pot natural organic yogurt
- 480g jar roasted red peppers, chopped
- Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
- Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Prepare the tortillas as per the recipe above, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.