Grain Free Soft Tortillas

I simply love these wraps and use them for tofu scramble burritos, in place of bread, and simply as a quick snack all by themselves.



Spinach Wrap

1 cup chick pea flour

1/2 cup tapioca flour

Handful of spinach, washed

1 1/8 cups water

**Teflon pan (You must have a good Teflon pan for these babies and it’s worth the extra expense to pick one up if you don’t.

Turmeric Wrap

1 teaspoon turmeric powder in place of spinach

1/2 teaspoon garlic power

1/2 teaspoon onion powder


1 teaspoon vanilla

2 teaspoons liquid Stevia extract or your choice of sweetener in place of spinach

1/8 cup additional water. More for thinner crepes



Toss ingredients into high powered blender

Mix on high for one minute

Pour about 1/4 cup onto heated Teflon pan swirling around to cover bottom

In about a minute the sides will peal up

Using a plastic spatula, flip the wrap over and cook for about 60 second

Place on plate and make the next one


These can be saved and used for 3 days before they stop folding and crumble. We’ve eaten them with a fork if we miss their pliancy date.




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