Whole Wheat Wraps Recipe

Whole wheat flour: This is the main ingredient for the wraps, providing a hearty and nutritious base.

Salt: Enhances the flavor of the wraps.

Warm water: Helps to activate the flour and form the dough.

Olive oil: Adds richness and helps to keep the wraps soft.

When rolling out the dough, ensure you use a light dusting of flour on both the surface and the rolling pin to prevent sticking. This will help you achieve a thin and even wrap. Additionally, if the dough resists stretching, let it rest for a few minutes to relax the gluten, making it easier to roll out.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and texture, making it a good alternative for whole wheat flour.

• whole wheat flour - Substitute with oat flour: Oat flour provides a slightly sweeter flavor and can be used for a gluten-free option.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains, so you might need to adjust the quantity slightly.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the wraps.

• warm water - Substitute with vegetable broth: Vegetable broth can add a subtle flavor to the wraps.

• olive oil - Substitute with coconut oil: Coconut oil can provide a slightly sweet and tropical flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a good alternative.

• Allow the whole wheat wraps to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each wrap to prevent them from sticking together.
• Store the wraps in an airtight container or a resealable plastic bag. Ensure to squeeze out as much air as possible to keep them fresh.
• Keep the container or bag in the refrigerator if you plan to use the wraps within a week. This helps maintain their freshness and texture.
• For longer storage, place the wraps in a resealable plastic bag and freeze them. They can be stored in the freezer for up to 3 months.
• When ready to use, thaw the wraps at room temperature or in the refrigerator. If you’re in a hurry, you can microwave them for a few seconds or warm them in a skillet.
• To refresh the wraps, heat them in a dry skillet over medium heat for about 30 seconds on each side. This will restore their pliability and make them taste freshly made.
• If you notice any signs of mold or an off smell, discard the wraps immediately to avoid any health risks.

• Preheat a skillet over medium heat. Place the whole wheat wraps in the skillet and heat for about 30 seconds on each side until warm and pliable.
• Wrap the whole wheat wraps in a damp paper towel and microwave on high for 15-20 seconds. This will help retain moisture and prevent them from drying out.
• For a slightly crispy texture, preheat an oven to 350°F (175°C). Wrap the whole wheat wraps in aluminum foil and heat for 5-7 minutes.
• Use a steamer to reheat the wraps. Place them in the steamer basket and steam for about 1-2 minutes until they are soft and warm.
• If you have a toaster oven, set it to a low heat setting. Place the whole wheat wraps directly on the rack and heat for 2-3 minutes until warm.

• Mixing bowl: Use this to combine the whole wheat flour and salt, and to mix in the warm water and olive oil until a dough forms.

• Measuring cups: These are essential for accurately measuring the whole wheat flour and warm water.

• Measuring spoons: Use these to measure out the salt and olive oil precisely.

• Rolling pin: This tool is necessary for rolling out each dough ball into a thin circle.

• Skillet: Heat this over medium heat to cook each wrap until golden brown spots appear.

• Spatula: Use this to flip the wraps in the skillet to ensure they cook evenly on both sides.

• Airtight container: Store the wraps in this to keep them fresh if you are not serving them immediately.

• Flour sifter: Optional, but useful for ensuring the whole wheat flour is free of lumps before mixing.

• Kitchen scale: Optional, but can be used to divide the dough into 8 equal pieces more accurately.

• Clean surface: Essential for kneading the dough and rolling out the wraps.

Prepare ingredients in advance: Measure out whole wheat flour, salt, warm water, and olive oil before starting.

Use a stand mixer: Save time by using a stand mixer to combine and knead the dough.

Preheat the skillet: Ensure the skillet is hot and ready to go before you start rolling out the dough.

Roll multiple wraps at once: Roll out several dough balls before cooking to streamline the process.

Store properly: Keep cooked wraps in an airtight container to maintain freshness and save time on future meals.