I love messy food and there is not other messier food that fajitas. Trying to skilfully fill a tortilla wrap with enough but not too much guacamole, chilli and salsa and lift it to you mouth without making a massive mess is near impossible, but then that is part of the fun!

Now you know I love Mexican food, but I thought I would have to wave goodbye to tortilla type wraps for good until last week that is. Thankfully this easy recipe creates a robust and simple wrap which you could stuff with anything you fancy really! I managed to stuff mine with no splits in the wrap and although I did  get covered in guacamole I think that was more my own doing!

They take about 15 minutes to make and this is where I get Organic Coconut Flour  and  Organic Tapioca Flour  as they make great grain and gluten free flours that are nut free and very nutritious. So if you love a bit of mexican then I recommend pairing it with my guacamole and salsa recipe and chilli  or refried beans (vegetarian)recipe or simply fill with your favourite ingredient:)

* Please excuse the below par pictures – I was too hungry to take fancy photos which I am sure you can appreciate:)

Grain/Gluten Free Tortilla Wraps

Kezia Hall

A simple wrap or flatbread to come with any dish you fancy!

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Servings 4 wraps

Ingredients

  

• 2 tbsp tapioca flour
• 1 tbsp coconut flour
• 1 tbsp arrowroot flour
• 2 eggs
• 75-100 ml water
• pinch salt

Instructions

 

• Blend all ingredients until smooth but add the water a little at a time. You want it to be a runny mixture but different flours have different absorbency which is why you may need 100ml of water. Then in a hot frying with melt fat spoon in a thin layer just enough to cover the bottom of the pan. Cook on med/high heat until firm and then flip over.
• Best serve warm but will keep for 1-2 days.