After making the Gluten Free Wraps last year I decided to try something that was still hi fibre but not specialised a in gluten free

These quite simply are the best wraps ! and can be used for a variety of other dishes like Enchiladas , tacos , small pizzas etc

220g white flour
220g wholemeal flour
1.5 tsp baking powder
1 tsp bicarbonate powder
pinch of salt
230g water
50g Olive Oil

Place Flours , Baking powder , bicarb and salt into mixer and mix on speed 5 for 20 secs.

With the mixer going at speed 4 remove measuring cup and slowly add in half of the water followed by half of the oil once incorporated add in the remaining water and then oil and mix on speed 4 for 20 seconds.

Turn to knead and knead for approximately 30 secs

Remove from bowl and divide into 16 balls on a well floured mat.

Push Balls down into a flat disc shape and once all balls done take one at a time and roll out into a thin larger disc shape.

Place into a very hot pan and cook for approximately 45 secs on each side.

You will know when its ready to turn over as it will start to bubble on the side facing up ( at you )

Turn over and repeat

Wipe pan out after ever 5 approximately – just with a piece of paper towel  ( use tongs ! )

Stack on top of each other on a plate .

Freezes well just use a sheet of baking paper between each one

I use my tupperware freeze smart and keep the baking paper sheets in there to use.

Fill with your favourite lunchtime wrap ingredients or use for mini pizzas or enchiladas or tacos etc

When taking out from your freezer allow to thaw on a plate and warm through in the microwave for approx 15 seconds.

If you find they are drying out or being a little on the hard side then use a sheet of wet baking paper underneath and on top to help put moisture back in that has been lost in the freezing.

They really are the optimum when eaten the day they are made but they are still awesome after freezing !

Please leave me a comment and let me know what you stuff your wraps with !