Whole Wheat Wraps
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 110.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 153.3 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 4.0 g
- Protein: 4.0 g
View full nutritional breakdown of Whole Wheat Wraps calories by ingredient
Number of Servings: 16
Ingredients
-
* 4 cups whole wheat flour (I grind my own)
* 1 teaspoon salt
* 1/4 teaspoon baking powder
* 1 cup warm water
Directions
1. In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. While mixing, add in additional water in 1 tablespoon increments (about 1/3 cup total), until a soft pliable dough is formed.
2. Knead briefly on a lightly floured surface (or briefly switch the mixing hook out for the kneading hook). Divide dough into 16 equal pieces. Place the dough balls back in the bowl and rest a warm, damp paper towel over all of them. Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
3. Heat an ungreased skillet or frying pan over medium-high heat (around 350 degrees).
4. On a clean counter, roll a dough ball out to desired thickness (I like them really thin. I've never had any problems with the dough sticking on the counter top as long as I am constantly rotating the dough and flipping it over as I roll it out. If you have problems, try using a little flour or even non-stick spray.)
5. Grill the dough as soon as you roll it out, then go back and roll another one out to cook. I like the wraps thin and pliable (rather than having them crack when you try to roll them up), so I slightly undercook them. Once the skillet is completely heated, I cook them for 30 seconds or less on one side (they get lots of little white spots, some bubbles...if you've got brown spots, you cooked it too long) and then about 15-20 seconds on the other side.
6. Serve warm or cool and store in an airtight container in the refrigerator or freezer. I like to freeze 8 of them and keep 8 of them in a bag in a freezer.
These work awesome for quesadillas, tortillas, with scrambled eggs in the morning, etc. Love 'em!
Number of Servings: 16
2. Knead briefly on a lightly floured surface (or briefly switch the mixing hook out for the kneading hook). Divide dough into 16 equal pieces. Place the dough balls back in the bowl and rest a warm, damp paper towel over all of them. Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
3. Heat an ungreased skillet or frying pan over medium-high heat (around 350 degrees).
4. On a clean counter, roll a dough ball out to desired thickness (I like them really thin. I've never had any problems with the dough sticking on the counter top as long as I am constantly rotating the dough and flipping it over as I roll it out. If you have problems, try using a little flour or even non-stick spray.)
5. Grill the dough as soon as you roll it out, then go back and roll another one out to cook. I like the wraps thin and pliable (rather than having them crack when you try to roll them up), so I slightly undercook them. Once the skillet is completely heated, I cook them for 30 seconds or less on one side (they get lots of little white spots, some bubbles...if you've got brown spots, you cooked it too long) and then about 15-20 seconds on the other side.
6. Serve warm or cool and store in an airtight container in the refrigerator or freezer. I like to freeze 8 of them and keep 8 of them in a bag in a freezer.
These work awesome for quesadillas, tortillas, with scrambled eggs in the morning, etc. Love 'em!
Number of Servings: 16