Last week I posted a photo of my meatless Good Friday dinner on my social media sites (here and here): a gluten-free homemade wrap filled with all the plant-based goodness I found in my fridge and pantry. I’ve had some of you asking how I made the wrap, so here is the recipe of this really versatile shell that is a great replacement for all industrial taco and fajita wraps or can accompany your salads and vegetable dishes if you’re trying to go GF.
The original recipe comes from the lovely people at White on Rice Couple. But while they used breadcrumbs in the recipe, I swapped that for quinoa flakes. I’m experimenting if cheese could be replaced but haven’t found a dairy-free solution yet. Cheese is a must in the recipe, along with the eggs, to hold together the mixture for the soft, wrap-like consistency.
As you can see the shells easily come off the parchment paper: they’re really soft when fresh but if there’re any leftovers (really, how come?) they’ll dry out quite fast, so cover them quickly in a plastic film and store in fridge. They’ll keep fresh for a few days and you can heat them in the oven. I sometimes make a double batch of the recipe below so I have a few days of easy, gluten-free lunch or dinner base ready in seconds. My daughter likes to snack on these, and I ain’t complaining, while my meat-eater better half honestly enjoys my vegetarian dinners when they’re covered in this tasty, garlicky, spicy ‘wrapping paper’. Of course for him I add an extra portion of peperoncino, otherwise he won’t be sold. In any case, you should try different options for the seasoning: add ground coriander, ground fennel seeds, or herbs like fresh basil, coriander or mint. You decide how large you wanna make these wraps: I personally prefer not to make them too large so they won’t break when reheated (and well, yes, hello portion control!). They’re light, savory and I think you’ll be as hooked on them like we are!
What you’ll need for 6 medium size wraps :
- 400g grated zucchini (about 2 medium-sized zucchini)
- 50g quinoa flakes
- 50g grated Emmental or Parmesan
- 2 large, organic eggs
- 1 clove of garlic, crushed
- ½ tsp of curcuma
- 1 tsp of ground cumin
- Salt, pepper, peperoncino to taste
What you’ll need to do :
- Preheat oven to 200°C.
- Place grated zucchini between several layers of paper towels and squeeze out as much excess moisture as possible.
- Now mix zucchini in a bowl with the quinoa flakes, grated cheese, eggs and your spices.
- Cover your baking sheets with parchment paper. Place about 1/6th of your zucchini mixture on the baking sheet, spread into a thin circle. Continue with the rest of the mixture.
- Place in oven for about 20 minutes. Stay attentive so you don’t burn and dry out the wraps. Once cooled down, you’ll be able to easily peel wraps off of the parchment paper.