My daughter loves wraps. She will choose a wrap over sliced bread any day of the week.
Last week I made a gorgeous vegan burrito and I used store bought wraps. I had to hide them from my daughter because as soon as she saw them she wanted to open them…didn’t matter how many times I told her I was using them for dinner.
Next day all the wraps were eaten and she wanted me to go get some more. Guys I’ve just ordered a 16kg bag of flour, I told her I can’t just go to the shops as soon as we run out of something right now, so I’d make her some. Well she didn’t think I could do it….mainly because how was I going to get them so round and so thin?! I think she forgets I roll fondant on a nearly daily basis and I don’t think she realises I went to pastry school to learn how to make almost every type of bread in existence either. So I just guaranteed I would have wraps for her breakfast in the morning.
It took me less than 5 minutes to make the dough, another 15 to let them rest, and another 10 to roll them all out, and a minute to cook.
Hayden was NOT impressed with how my wraps were not very round, so she took the rolling pin from me, and showed me how it was done….and she did indeed. The shape of her wraps were absolutely perfect! Which was great because while I cooked, she rolled them out 🥰 win win.
She watched me put the first one on the pan and then was gutted because she wanted them to have freckles just like the store bought ones….so I flipped it and she gave a little gasp and squeal when she saw the ‘freckles’. Definitely my child this one ❤️
Both kids loved them (‘better than the shop ones’ 🙌🏻) and now I can make them on a regular basis…and I’m pretty sure to make 8 wraps only cost about 5p….so it was definitely a win!
Here’s the recipe if you want to give them a go. I made 8….but I think I’ll make 16 next time as mine were sliiiightly on the thicker side even though the tortilla fit my whole pan.
Tortilla Wrap
Ingredients
- 380 g Flour Plain flour or Strong Flour
- 1/2 tsp Salt
- 1 tsp baking powder
- 75 ml vegetable oil
- 240 ml warm water
Instructions
- In the bowl of your stand mixer fitted with a dough hook, combine your dry ingredients and give a little mix.
- Add the warm water and oil and mix for a minute or 2 on medium speed until the all the flour has been incorporated. You'll need to push the flour down from the sides of the bowl every so often.
- Once all the ingredients have come together to form a smooth dough, turn it out on to a well floured surface.
- Divide the dough in half, then keep dividing until you have 16 equal sized pieces.
- Roll each piece of dough in to a ball and flatten with the palm of your hand. Set them under a clean tea towel to give the gluten a litte rest. This will make it easier to roll out. 15 minutes is all it needs.
- Roll out the dough very thinly until almost transparent. The thinner the better as you willg et a teeny tiny rise out of the dough.
- Heat a large frying pan on medium/high heat. No oil needed! Place the rolled out tortilla in to the pan and cook for about a minute or until the underside has golden brown spots or 'freckles'. Cook the other side for about 30 seconds nd transfer to a plate. Do not over cook or you will end up with a brittle wrap.
These will freeze really well, and best eaten the day they’re made. To reheat you can place a damp paper towel on top of the wraps for 10 seconds in the microwave.
Enjoy!!
