Well Wrapped

A sandwich wrap seems like such a good idea, but I am usually not really pleased with 

the texture or the taste of commercial wraps. Here is a simple to make wrap made with 

real food and no wheat or gluten. The breakfast wrap in the photo was made with cooked

squash and roasted garlic, which gives it that beautiful golden color.

The filling is: scrambled egg, avocado, cheese, and tomato. 

1 cup golden flax meal

1 cup fava or chick pea flour 

1 egg 

1/4 cup butter 

1 cup cooked, pureed vegetable, i.e. spinach, zucchini, 
broccoli, chard, or squash

1 teaspoon salt 

Soften butter and mix all ingredients.

If it is too sticky, add a little more fava flour. 

Chill the dough for at least an hour, then form small flat discs 
about 6 - 7 inches in diameter. I use a floured pastry cloth to pat the dough 
into shape. Make them as thin as you can without ripping them.

Fry in a small amount of coconut oil on a low heat. These make a 
great holder for beef, egg, chicken or other sandwich fillings. They probably 
taste a little better warm and are a little easier to handle while they are 
slightly warm. 

To rewarm them, run them quickly under a cold water faucet and wrap in a cloth dishtowel

or napkin and microwave for about 15 seconds. 

This recipe makes a fairly large batch - about 10 wraps. I usually make about five and 

put the rest of the dough in the refrigerator and make the second five fresh.

You can also make them a little smaller and use them more like a traditional flat bread for dips 

or to accompany a meal. 

There is time for everything.   Thomas Edison