The Round Up on Grain-Free Wraps
I am a BIG fan of wraps because they are so versatile and can be used as a tortilla, sandwich wrap, sliced into chips or crackers, etc. When I first started experimenting with wraps, I thought there was only going to be two, maybe three types I would have to work with but as I looked into it, I started finding more recipes to try so of course I had to try them.
There are many different ingredients you can work with. Here’s a list of the most commonly used wrap ingredients.
Common Wrap Ingredients
- Cassava Flour
- Coconut Flour
- Arrowroot Flour/Starch
- Tapioca Flour/Starch
- Sweet Potato
- Fresh Cassava/Yuca
- Fresh Plantains
- Almond Flour
- Coconut Milk
- Almond Milk
Method for Cooking
There are two main methods to make wraps. If the dough is firm, you can roll it out and then cook them in a frying pan. If it’s more of a batter, you can pour it into a hot pan and fry them like a pancake. You can also bake them, especially if the batter tends to stick to frying pans. I’ve noted below which cooking method is used.
There are many recipes for grain-free tortillas so I created a versatile list taking into consideration different cooking methods and most importantly how pliable it is. Tortillas need to be pliable if you’re going to use it to make a taco or roll it in anyway. Most of the following recipes has a binder or something to give it pliability. The first cauliflower tortilla has the least pliability and uses eggs to help with the binding but the rest of the recipes are pliable enough for a taco.
- Cassava Flour tortillas (rolling/pan)
- Almond/Tapioca tortillas (no rolling/pan)
- Sweet Potato/Cassava (rolling/pan)
- Tigernut/Tapioca (no rolling/pan)
- Cauliflower tortilla (forming/oven)
- Cauliflower/Cassava tortilla (rolling/pan)
- Plantain tortillas (no rolling/oven)
These wraps are a bit heartier and thicker than a tortilla. They are great for making pita sandwiches such as gyros but can be eaten as is with some dip. The X factor here is the psyllium husk or psyllium powder. It makes it pliable and helps the bread hold up to a robust filling.
- Almond Psyllium Wraps (Rolling/pan)
- Coconut Psyllium Wraps (Rolling/pan)
- Almond/Coconut Psyllium Pita Pocket (No rolling/oven)
Skip the Research with My Top Picks
My top picks are based on how much time and effort needs to go into making them since most of the time I eat tortillas and wraps as a vehicle for something else also very tasty.
- Tortillas: My favorite tortilla vote goes to Delish because of the simplicity of the ingredients, the pliability and because no rolling is required. The chewy texture that the tapioca flour provides also wins me over. It might be cheating to give a second place but if you’re looking for more authentic flour tortilla and don’t mind extra prep, I would go for the cassava tortillas by Evolving Table.
- Sandwich wrap/Pita: These coconut flour wraps require some rolling out but the psyllium husk makes them very easy to work with and it doesn’t take much time to roll out four wraps.
- Tip: Use two pans to speed up the cooking process.
Aaaaand that’s a Wrap!