Are you a fan of wraps but concerned about the store-bought options that contain emulsifiers and additives? That’s why we created this easy-to-make alternative. With fibre from wholemeal flour and plant protein, as well as prebiotics from the white beans, these wraps provide a gut-nourishing base for balanced meals – satisfying, flavourful, and versatile. P.S if you want the latest science on emulsifiers, check out this reel from Megan.
Ingredients
- 125g wholemeal flour
- ½ tsp sea salt
- 2 tbsp olive oil
- 60g white beans
- 4 tbsp water
Method
- In a food processor, blend the water and beans to make them smooth and pourable.
- In a bowl, add the flour and salt and stir to combine. Create a well in the centre and add the olive oil, followed by 1/3 of the bean liquid. Fold together and gradually add more bean mix until a ball forms.
- Remove from the bowl and place the dough on a floured worktop and kneed for about 5-10 minutes until a smooth, pliable dough has formed. Cover with cling film and rest for 20 minutes.
- When you’re ready to eat, divide into 4 and roll into balls. Roll out to a thin circle approx. 1-2mm thick and 20cm diameter, roughly.
- Heat a non-stick pan to medium-high and add a tortilla. Cook until lightly golden and flip, cook again and repeat. Keep warm wrapped in foil until ready to serve.
- Use as you would for tacos, wraps etc.
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