Whole Wheat Wraps Recipe

Whole wheat flour: The base of the wraps, providing a hearty and nutritious foundation.

Salt: Enhances the flavor of the wraps.

Warm water: Helps to bring the dough together and activate the gluten in the flour.

Olive oil: Adds moisture and richness to the dough, making the wraps pliable and flavorful.

When rolling out the dough, ensure you use a lightly floured surface to prevent sticking. Additionally, rotate the dough ball a quarter turn after each roll to maintain an even, round shape. This technique helps achieve uniformly thin wraps that cook evenly in the skillet.

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

• whole wheat flour - Substitute with oat flour: Oat flour provides a slightly sweeter taste and is gluten-free, which can be beneficial for those with gluten sensitivities.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral profile and flavor, enhancing the taste of the wraps.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, which can be a good alternative for regular salt.

• warm water - Substitute with milk: Using milk instead of water can make the wraps softer and add a slight richness to the dough.

• warm water - Substitute with vegetable broth: Vegetable broth can add a subtle flavor to the wraps, making them more savory.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and a different nutritional profile, making it a good alternative for olive oil.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile substitute for olive oil.

• Allow the whole wheat wraps to cool completely before storing. This prevents condensation, which can make them soggy.
• Stack the wraps with a piece of parchment paper or wax paper between each one. This keeps them from sticking together.
• Place the stacked wraps in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain freshness.
• Store the wraps in the refrigerator if you plan to use them within a week. This keeps them fresh and ready for quick meals.
• For longer storage, freeze the wraps. Lay them flat in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the wraps to a resealable freezer bag or airtight container. Label with the date to keep track of their freshness.
• When ready to use, thaw the wraps at room temperature or in the refrigerator. For a quicker option, wrap them in a damp paper towel and microwave for 15-20 seconds.
• To reheat, warm the wraps in a skillet over medium heat for about 30 seconds on each side. This restores their pliability and enhances their flavor.
• Enjoy your wraps with a variety of fillings like grilled vegetables, chicken, hummus, or fresh greens. The possibilities are endless!

• Microwave Method:

  1. Place a damp paper towel over the whole wheat wraps to keep them moist.
  2. Microwave on high for 20-30 seconds.
  3. Check if they are warm enough; if not, heat for an additional 10 seconds.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the whole wheat wraps in aluminum foil to prevent them from drying out.
  3. Place them in the oven for about 10 minutes or until they are heated through.

• Stovetop Method:

  1. Heat a skillet or griddle over medium heat.
  2. Place the whole wheat wraps directly on the skillet.
  3. Heat each side for about 1-2 minutes or until they are warm and pliable.

• Steamer Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place a steamer basket over the boiling water.
  3. Wrap the whole wheat wraps in a clean kitchen towel and place them in the steamer basket.
  4. Cover and steam for about 1-2 minutes.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Wrap the whole wheat wraps in aluminum foil.
  3. Heat for about 5-7 minutes or until they are warmed through.

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

• Measuring cups: Used to measure out the 2 cups of whole wheat flour and ¾ cup of warm water accurately.

• Measuring spoons: Used to measure the 1 teaspoon of salt and 2 tablespoons of olive oil.

• Rolling pin: Used to roll each dough ball into a thin circle.

• Skillet: A flat-bottomed pan used to cook each wrap over medium-high heat.

• Spatula: Useful for flipping the wraps in the skillet to ensure they cook evenly on both sides.

• Flour sifter: Optional, but can be used to lightly flour the surface for kneading the dough.

• Knife: Used to divide the dough into 8 equal pieces.

• Kitchen towel: Useful for covering the dough balls to prevent them from drying out while you work on rolling and cooking each wrap.

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

Use a stand mixer: Mix the dough using a stand mixer with a dough hook to save time and effort.

Preheat the skillet: Heat the skillet while rolling out the dough to streamline the cooking process.

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

Store wraps properly: Keep cooked wraps warm in a clean kitchen towel to maintain softness and save reheating time.