These were all right, but not worth all the effort. I'd rather spend the .99 at the store! They were very hard to roll out as thin as I would have liked. Probably won't make again.

These are nice. I'd make them again. You do have to knead them for quite a long time, though, making them quite hard work.

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!

If I could give it a "no star" rating, I would. Dense, but no flavor. Impossible to roll out without the dough breaking apart. Only real use is as a doorstop. I will never, never try it again.

Mine were terrible. I had to throw them out.

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.

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!