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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.

3

Mom’s Pork and Shrimp Wontons with Spicy Peanut Sauce

(Serves 4)

Spicy Peanut Sauce:

1 cup peanut butter

¼ cup soy sauce

2 tablespoons toasted sesame oil

2 tablespoon rice vinegar

2 tablespoons of brown sugar

2 cloves fresh garlic, finely chopped

2 tablespoons ginger, finely grated

2 teaspoons Asian chili paste or sambal oelek

½ cup water 

Wontons:

½ pound ground pork

½ pound shrimp, each cut into thirds

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon brown sugar

1 tablespoon toasted sesame oil, plus more for drizzling

1 tablespoon soy sauce

2 tablespoon chives, minced

50 wonton wrappers

1 egg, beaten


Hot chicken stock, homemade or store-bought

Cilantro, for garnish

Serrano peppers, thinly sliced for garnish


Instructions:

1.     In a blender, blend all peanut sauce ingredients until smooth, adding more water as needed. Set aside.

2.     In a large mixing bowl, add the ground pork, shrimp, salt, pepper, sugar, sesame oil, soy sauce, and chives. Gently, but thoroughly, mix everything together with your hands (or a wooden spoon).

3.     Fill each wrapper with one tablespoon of filling. Smear the edges of the top half the wrapper with the beaten egg, seal, and fold. Place finished wontons on a lightly floured sheet tray until ready to cook.

4.     When all the wontons are ready to cook, bring a large pot of chicken stock to a boil and gently transfer a few wontons into the boiling water, making sure to not overcrowd the pot. Cook for about 5 minutes, until the pork is cooked through.

5.     Transfer cooked wontons to a bowl. Top with peanut sauce, a drizzle of toasted sesame oil, and garnish with some cilantro and pepper slices. Enjoy!


Note: Any uncooked wontons can be stored in the fridge for an extra day or frozen for 3 months. Simply place them on a plate and cover tightly in plastic wrap.