I’m having a lot of fun with my wheat free diet. Experimenting with new recipes is mostly fun – except when they turn out to be terrible. And gluten free wraps are biggies with me because I love and adore wraps, so let me share a recipe that turned out well. It’s from the Wheat Belly book that I’ve mentioned in other post and it couldn’t be simpler.
The first thing to do, of course, is to find a gluten free, wheat free tortilla and I love the two Rudi’s ones that I’ve tried.
Spread a line of sun dried tomato pesto across the tortilla. The original recipe called for specific amounts but I ignored that and was generous with the pesto because I love it. You could use other spreads of course – like a basil pesto or a creamy sauce.
* 1 hard boiled egg, sliced
* A tomato
* Some lettuce or spinach – that’s arugala in my picture below
Then simply roll it up and eat it. I used a small amount of Bolthouse Salsa Ranch as a dip. Awesome!
There are lots of variations to this and I will try them the next time I make these. For instance, spicy mustard instead of, or in addition to, the pesto: olives, green onions, carrots, etc. It’s very versatile and an A+ in the gluten free wraps department..
Have All My Recipes Turned Out This Well?
Sadly, no. I tried one called “3-Ingredient Peanut Flour Pancakes”. Oh, yuck! What a waste of good food. But we can’t let the dogs discourage us from trying new ways to stick with a wheat free diet.