Tortilla wraps - gluten free

These wraps are like savoury pancakes…but thick and robust enough to take a filling and they are gluten free to boot!

Fill them with whatever you fancy, here I have gone for a simple vegan yoghurt and bean salad, but how about this ‘untuna’ filling or my favourite lentil and peanut dip.  You could also fill them with a veggie chilli as long as it is not too liquidy (I am the master of making  mess with finger food...just warning ya!)

The chia seed is the star of the show in terms of binding the ingredients together and ensuring that these wraps do not fall apart. You could probably use ground flax as a substitution but my personal experience with chia and flax is that ground chia has a better ‘gumming’ action and I usually opt for it given the choice.

I left these wraps pretty plain but they would be the great base for some Italian, Mexican or Indian spices depending on your filling flavours.

Recipe: Gluten free tortilla wraps

Serves 2 (approx 6 wraps)

Ingredients

½ cup chickpea flour

½ cup buckwheat flour

3tbs starch (I used arrowroot)

½ tsp baking powder

¼ tsp salt

¼ tsp garlic powder

Other seasonings as desired to taste (I kept my tortillas ‘plain’)

3tbs ground chia seed mixed with ¼ cup warm water

1 tbs coconut oil

1 cup warm water

Method

Mix dry ingredients together and then add wet ingredients and mix well to form a batter of ‘yoghurt’ consistency.

Lightly oil a frying pan and once hot add a dollop of batter spread thinly (quickly!) and fry the tortillas as you would a pancake. Cook them for 2-3 mins on one side then flip and finish with a minute on reverse.

Serve immediately, or if making in advance simply warm through in the oven or microwave before serving. These are best eaten within 24 hours. I have not tried freezing them but I imagine that would work, making sure they are separated with parchment.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Un-tuna Sushi

These little light lunch bites are oh-so-delicate, they make you want to pick them up carefully with you pinkie finger sticking out…no?  Oh just me then!

Team them with a salad or some carbs for a more substantial meal, or serve as an appetizer or buffet snacks as they are. The original recipe for ‘un-tuna’ was inspired by this recipe for un-tuna sandwiches but since I had no vegan mayo to hand I used some vegan yogurt and a blob of cashew butter for a thicker creaminess.

The recipe called for 1 teaspoon of nori seaweed flakes, another ingredient I didn’t have to hand…but it did spark an idea. Whilst out shopping I picked up a pack or sushi seaweed wraps to make my very own sushi inspired wrap. I also added some sweet corn which the original recipe didn’t call for, but for me a tuna salad is not complete without the sweet corn so I had to add it!

I’d suggest adding the seaweed flakes/wrap if you have it as it really gives this filling the fishy edge, if you prefer you could use regular tortillas  (GF or wheat) and add some salad for a super simple un-tuna wrap.

Recipe: Un-tuna Sushi

Serves 1 (just under one cups worth) you can easily double or triple it up.

Ingredients

½ cup cooked chick peas

1 tbs cashew butter and 1 tbs vegan yoghurt (or vegan mayonnaise)

1 tbs finely chopped onion

1 tbs finely chopped cucumber

¼ tsp garlic salt

Black pepper to taste

A sprinkling of chopped fresh dill (optional- I omitted as I didn’t have any)

Handful of cooked sweet corn kernels

Seaweed wrap or tortilla wrap to serve.

Method

Roughly mash the chickpeas in a small bowl. Add the cashew butter/yoghurt or mayonnaise and mix/mash through evenly.

Add all remaining ingredients and mix through to coat.

Spoon into a wrap to serve. If using a sushi wrap, roll tightly and seal the edge before cutting into segments.

Alternatively this would make a great filling for a jacket potato.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.