Whole Grain Wraps
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 380 g whole wheat flour
- 1 teaspoon, heaped baking powder
- 1 teaspoon salt
- 6 tablespoon rapeseed oil
- 220 ml water, warm
For the filling:
- 1 tablespoon hummus
- Baby spinach
- Red cabbage
- Tofu, fried
- Sprouts
- Bell pepper (noun)
- Cucumber (s), styled
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour, baking powder and salt in a bowl. Add the oil and lukewarm water and knead everything until you have a smooth dough. Divide the dough into eight equal pieces and shape them into balls. The dough balls must then rest covered for 20 minutes.
- After resting time, roll out the pieces of dough thinly with a rolling pin on a floured work surface. Heat a pan and bake the dough on both sides over medium heat for about 30 seconds. When the tortillas start to bubble, they can be turned over. To prevent the tortillas from drying out, cover them with a kitchen towel after baking. The tortillas can then be filled with the specified ingredients as a delicious wrap.
- Tip: They keep wrapped in foil for a few days and can also be frozen.
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