Tortilla wraps. Gluten free, Dairy free, Soya free, Egg free, Vegan! 

We love wraps, fajitas, burritos, enchiladas, basically anything that calls for a tortilla wrap. The price of gluten free alternatives can be astonishing, £3 for 6 wraps! Sometimes that £3 can be much better spent elsewhere and so I made it my mission to find a quick and easy recipe to make our own when needed. 

These roll well, don’t fall apart or break and taste delicious. 

This recipe is extremely easy to put together, takes about 30 minutes from start to finish and produces 8 wraps. I normally cook these as the rest of the meal is cooking so they’re nice and fresh. They keep for about 2 days wrapped well. 


  • 2 cups Gluten Free Plain Flour 
  • 2 teaspoons Xantham Gum. (Omit if your flour blend contains gum). 
  • 1 teaspoon Gluten free Baking Powder. 
  • 2 teaspoons brown sugar. 
  • 1 teaspoon Salt. 
  • 1 cup Warm Water. 


  1. Preheat a skillet or frying pan over a medium heat. 
  2. Into a bowl add all of the dry ingredients and stir to combine. 
  3. Make a well in the centre of the dry ingredients and add the water. Using your hand mix well to create a soft, pliable dough. 
  4. Once you have the dough, separate into 8 and set aside. Flour your work surface and roll out the first ball of dough into a circle as thin as possible without it breaking. 
  5. Add a little olive oil to the pan and then carefully place the first circle of dough into the pan to avoid creases. 
  6. Cook for 1-2 minutes or until you can see the dough puffing up. Flip and cook for a minute longer. 
  7. Repeat until all 8 wraps are cooked. I normally roll the next wrap as the previous is cooking. Place the cooked wraps onto a plate covered with a towel to keep warm until everything else is ready. 



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