Recipe by Tracy Struthers
"These are great! Make your favorite Mexican dish, or alternate sandwiches or even cut these in wedges and fry for whole wheat tortilla chips! You may omit the baking powder if you wish."
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whole wheat flour
These turned out pretty well, but I couldn't get them soft. I think it's just my inexperience. They were great with black beans and rice, sour cream, lettuce, and shredded cheese. Yummy!
UPDATE: Almost two years later, I made it again. I changed the rating from four to five stars. You HAVE to add more water, 1 Tbsp. at a time until you have a good, moist (but not wet) dough. Knead it to work the gluten. When the dough is elastic and stretchy (if it crumbles add more water!), divide and let rest. This also lets the gluten rest, so you can roll them out (I just use my counter--no waxed paper). I divided the dough into 16 balls, but used 1 1/2 balls for each wrap. As soon as you remove each cooked wrap from the skillet, place it in a plastic ziplock bag to steam and soften.
While the wraps don't have a lot of flavor by themselves, they are great filled! This recipe is definately a keeper.
Mine were terrible. I had to throw them out.
These really are great! I was pretty skeptical at first because of the simplicity of the whole recipe, but they turned out chewy and really good. They'd be great with some tuna or chicken salad inside, or sliced turkey and veggies. I ate melted cheese on one, ate several plain, and spread hummus on some. Try them, you'll like them!
These were very good. I had to add a bit more wheat flour, otherwise these would have been too sticky. Didn't have any wax paper so I floured my board & rolling pin & rolled them out thin. If one gets stiff, let it sit while you do another. Really good with another recipe from this site for Make Ahead Lunch Wraps. Be careful that you use a SEASONED griddle, ungreased... otherwise you'll destroy your pan with the flour burning. Great recipe, low fat & healthy, why buy?? You KNOW what's in these!
Excellent recipe for a healthy wrap, with the help of all the reviews written! I kneaded the dough for about 20 minutes and followed the reviewers' suggestions. Love this recipe!
This recipe worked wonderfully. I added chopped rosemary, which added a nice fragrant twist. One note: the thinner you roll these, the better they turn out.
These are GREAT!!! My whole family loved them. We could sit around and eat them plain--they are that good. One word of caution--watch the water. The second time I made them, I didn't add quite enough. They still tasted great, but the edges got crispy, and they didn't wrap very well. Also, I just rolled them out on a counter sprinkled with flour. I thought it was easier that way.
These turned out very well and tasted good. Very filling if you are eating good carbs. I did let the dough rest after I worked it so give time for the gluten to react.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Wraps
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 102
** Calories from Fat: 5
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