wrap recipe

Tortillas

When I first discovered I couldn’t eat gluten, I went a couple weeks eating “gluten-free”.  There is a big difference between eating gluten-free, and eating how I do now.  I used substitutes.  Gross, sugary, fake, unhealthy substitutes for the breads and cakes and cereals which I convinced myself were necessary.  Surprise, surprise… I felt worse for it.  Which is around the time I decided to begin eating paleolithically.  I didn’t really miss grains, to be honest.  I wasn’t a large eater beforehand and found it relatively easy to go without.  

However, my caveat was wraps.  Tortillas were the one gluten filled item I struggled to go without!  And for those who have tried the gluten-free versions - they are (in taste and consistency) like cardboard.

So I experimented, and have (I think) perfected a recipe to substitute.  I honestly believe this is my favourite paleo recipe to date!

They are really versatile and go with heaps of different flavours.  I eat them for breakfast with bacon and eggs, lunch with some salad, dinner as a side with Mexican dishes, dessert with fruit and coconut ice-cream as crepes.  Fill them with leftovers.  They literally can be eaten any meal of the day, tried and tasted!

Ingredients

  • 2 eggs whisked
  • 1 cup of coconut milk or almond milk
  • 1 tbs of olive oil
  • ¾ cup of tapioca flour
  • 3 tbs of coconut flour
  • ¼ tsp sea salt (leave out if you are making dessert crepes)

Method

  1. Combine the wet ingredients.
  2. In another bowl, combine the dry ingredients.
  3. Pour wet ingredients into dry ingredients bowl and whisk until combined.
  4. Heat pan on medium heat and pour 1/3 cup of batter into centre of pan.
  5. Cook for 2-3 minutes until tortilla is lightly browned on the bottom
  6. Flip and cook about 1 to 1.5 minutes on the opposite side until browned.

Makes about 6 tortillas about 6-inches around.

5

Healthy, warm swiss chard dolmode wraps with chicken carrot water cress and radish braised in a lemon chicken broth. Chicken (2 breasts), Carrot (¼ cup chopped), Radish (3-4 chopped), Water cress (2 cups), Swiss Chard (8 leaves), Chicken broth (2 cups), Lemon (2), Kosher salt (Dash), Black pepper (Dash).

Chop carrots, onion and radish. Sear in pan with chicken until chicken is cooked. Toss with water cress and salt & pepper. Roll in swiss chard leaves. Cover with chicken broth and lemon juice. Bake at 350 degrees until heated.

4
MEDITERRANEAN CHICKPEA & BABA GANOUSH WRAPS.

We wound our way through tiny, cobblestoned streets that smelled like smoke and coffee and the acrid scent of city in summer. We were looking for falafel. We were in Paris. I was thirteen. I can’t say for sure, but I’m relatively certain I had never had falafel before. There were no purveyors of the sublime little fried balls of spiced chickpeas and herbs on our tiny island in the middle of the Pacific. We’d been advised to find the best falafel in Paris right here, in these narrow byways of the quatrième arrondissement, the Marais.

My wait in line outside the tiny, street-facing window of L'As du Fallafel was my very first foray into cult-food-lining. 5am cronut lines were just a twinkle in our current food-obsessed culture’s eye, and yet there we were, salivating as we anticipated placing a frenzied order in the awkward Franglish we possessed. But order we did, and I watched in delight as they piled eggplant, hummus, yogurt, pickled peppers, bright magenta cabbage, tahini, and, of course, falafel, into a pliant, warm pita.

Read more and make these chickpea and baba ganoush wraps at home: Recipe here.