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My review
Whole Wheat Wraps
Tracy Struthers
"These are great! Make your favorite Mexican dish, or alternate sandwiches or even cut these in wedges and fry for whole wheat tortilla chips! You may omit the baking powder if you wish."
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Ingredients
1 h 10 m servings 102Original recipe yields 16 servings (16 wraps)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
- Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
- Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
- Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.
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Reviews
Read all reviews 4759 Ratings
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Most helpful positive review
5/23/2002
These turned out pretty well, but I couldn't get them soft. I think it's just my inexperience. They were great with black beans and rice, sour cream, lettuce, and shredded cheese. Yummy! U...
Most helpful critical review
10/18/2002
Mine were terrible. I had to throw them out.
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5/23/2002
These turned out pretty well, but I couldn't get them soft. I think it's just my inexperience. They were great with black beans and rice, sour cream, lettuce, and shredded cheese. Yummy! U...
4/8/2002
These really are great! I was pretty skeptical at first because of the simplicity of the whole recipe, but they turned out chewy and really good. They'd be great with some tuna or chicken sala...
3/10/2006
Yummmmm! These were very good. I had to add a bit more wheat flour, otherwise these would have been too sticky. Didn't have any wax paper so I floured my board & rolling pin & rolled them ou...
7/10/2004
Excellent recipe for a healthy wrap, with the help of all the reviews written! I kneaded the dough for about 20 minutes and followed the reviewers' suggestions. Love this recipe!
7/24/2007
This recipe worked wonderfully. I added chopped rosemary, which added a nice fragrant twist. One note: the thinner you roll these, the better they turn out.
10/4/2007
These took a while to make (the process of rolling one out, while another was frying), but are very good. It did not take long to mix up the dough. After the first cup of water it took 1 tablesp...
8/23/2006
These are GREAT!!! My whole family loved them. We could sit around and eat them plain--they are that good. One word of caution--watch the water. The second time I made them, I didn't add quit...
12/15/2004
These turned out very well and tasted good. Very filling if you are eating good carbs. I did let the dough rest after I worked it so give time for the gluten to react.
4/9/2010
Very good. My little girls loved them plain. I made a small batch of 4 just to find out if anyone would eat them and they all got eaten. I love how easy they are to make but you do have to watch...