Feb 05, 2004
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.
—ACHOCOCAT
