Gluten-free Tortilla Wraps Recipe

Gluten-free tortilla wraps recipe - my BEST EVER recipe that's super simple to make. Coeliac-safe and wheat-free too.

Prep Time 20

Cook Time 10

Servings wraps

Calories 116kcal

Ingredients

210 g gluten-free plain flour
1/4 tsp xanthan gum
1/2 tsp gluten-free baking powder
1/2 tsp salt
20 g psyllium husk powder
300 ml warm water
25 ml vegetable oil

Instructions

Place your flour, xanthan gum, baking powder, salt and psyllium husk powder into a large bowl and mix thoroughly.
Add your warm water, oil and mix thoroughly. The mixture will seem quite loose at first but the more you mix the more it comes together and thickens up. An electric hand whisk will quicken this process up.
Once the mixture is more of a sticky, thicker dough, allow to rest for 10 minutes to help the dough hydrate.
Sprinkle the dough with a small amount of flour and knead briefly in the bowl using floured hands. Portion it out into balls, each about 65–70g (2¼–2½oz).
Place a ball of dough between two square pieces of non-stick baking parchment (around 20cm x 20cm/8in x 8in in size) and roll it into a circular shape, as thinly as you can. You can also use a tortilla press for this part if you have one - I've linked it above.
Heat a large frying pan over a medium-high heat. Once heated, peel one piece of the non-stick baking parchment from your rolled dough. Transfer your flattened dough into your pan, using the remaining parchment to lower it in, tortilla-side down. After 10-15 seconds, carefully peel off the final piece of non-stick baking parchment from your wrap – use a spatula to help ease it off if needed.
The wrap should start to get little bubbles on the surface if the pan is hot enough. Cook for 1–2 minutes, until the underside starts to lightly colour, then flip the wrap and cook on the other side for a further minute or so.
Remove from the pan and place between two clean tea (dish) towels while you repeat with the rest of the dough. Wrapping them in the tea towels helps them become more flexible and soft – exactly how they should be. Repeat until you've used up your dough, re-using the parchment paper as necessary.
Serve up with whatever you like! We love to make BBQ chicken wraps/fajitas, but these also work really well for tacos, quesadillas, enchiladas or burritos.

Nutrition