Breakfast · Dinner & Lunch · Recipes


Wraps are great and so incredibly versatile. Whilst examining the contents of my fridge for something palatable, I often resort to wraps. For breakfast, a wrap works fantastically with a banana and some peanut butter and linseeds in it. And I love a wrap with greens, smoked salmon and avocado for lunch or a light dinner.

Or, when dinner options are limited, raw veggies out of the fridge go really well with some smoked fish or chicken pieces and a little cottage cheese in a wrap too. A few servings of veggies, some good fats, what is not to love? The best wraps are the home made ones. I make mine with wholewheat spelt flour and they turn out beautifully.

Makes 10 wraps


250 gram wholewheat spelt flour

1 packet baking powder

50 gram soft butter

150 ml water


1. In a large bowl, mix the baking powder with the flour.

2. Rub the butter into the flour mixture until it resembles fine crumbs.

3. Add the water (make sure it is on room temperature) and mix until a cohesive dough is formed.

4. Take a few minutes to knead the dough on the countertop.

5. Divide into 10 equal balls and place back into the bowl.

6. Cover the bowl with a cloth and let the dough balls rest for 15 minutes.

7. Now roll out the balls with some flour into thin round wraps.

8. Heat a smooth pan on the stove (no butter or oil necessary).

9. Put the wrap in the pan for a few seconds. As soon as bubbles form on the surface, turn it around and leave for a few seconds on the flip side.

10. Let the wrap cool for a few minutes before using your favourite ingredients to enjoy it.

11. The wraps will last a few days in the fridge too when wrapped in cling film. If you like, you can reheat them shortly in the oven too.



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