Tortilla Wraps

July 2017June 2017Recipes
19th June 2017 / By /

This recipe has changed our lives. My eldest always needs a quick packed lunch that she can gobble up at school in between her lessons and theatre rehearsals. Or something filling before some long dance session.

My youngest, she just likes the fun of it. These tortillas are tasty, colourful and diverse. Indeed, depending on which vegetable purée one uses, peas, cauliflower, butternut, pumpkin, or a mix of them, they have different colours and base flavours. The latest attribute is what makes it for me. It is mainly their flavour that brings them a step above standard shop bought wraps. Besides the fact that they are far less chewy whilst still robust. They are also lighter, leaving room for the ingredients inside to sing their own song too.

There is a little bit of a ‘tour de main’ (or knack) one needs to acquire in the cooking of them, but once you have made them a couple of times, you’ll be away. The trick is to make sure the frying pan is at the right temperature with the right amount of fat. I recommend one starts cooking them in a small frying pan to get the hang of it.

This recipe is a great way to finish off veggies as well as the little bits of chicken, fish or meat and other salad things that won’t be enough for four. I tend to fry the protein I fill the wraps with in a little coconut aminos (soy sauce alternative) to add an extra dimension to the wrap. Spreading some pea purée or cauliflower mash works well as a sauce too.

The wraps keep very well for a couple of days. Just cover them up so they don’t dry out too much.

A winner all around. You’ll see, when you start making them, there will be no going back!

Practical notes: try and make sure that the purée you use is not too runny. Which is why a leftover one works great. It is not normally a problem with peas or pumpkin, but cauliflower or butternut mash is best made by having steamed the vegetables rather than boiled them. The vegetables that I have tried so far are peas, cauliflower (mixed with dried oregano), butternut squash and pumpkin. I have also used a mix of broccoli, cauliflower and sweet potatoes that were looking sad in the fridge. I am yet to try carrot, sweet potato by itself, beetroot and celeriac.


Veg purée – 2 heaped tablespoons (please see above for suggestions)

Eggs – 2, medium

Cassava flour – 4 heaped tablespoons

Salt – for seasoning

Water – about 50ml

Olive oil or fat of your choice – for cooking

(Dry oregano – 1tsp, if using cauliflower mash)


1 – In a medium bowl, whisk the veg purée and the eggs until well blended.

2 – Add the cassava flour and the salt and whisk well.

3 – A little at a time, whisk in some water until you have a soft batter of the consistency of a ready-made custard. So that if you put some on a plate and tip the plate to the side, the batter will slide down but not run.

4 – With a piece of kitchen paper, smear a little olive oil all over the base of a frying pan. It should be a thin coating of oil – otherwise the batter will move around the pan as a mass rather than spread under the spatula.

5 – Heat the frying pan on a medium heat. The pan should be warm enough that the batter will start cooking but not sizzle. This is because the batter cooks very quickly and you need to be given the chance to spread it.

6 – Pour a small ladle worth of batter in the middle of the pan and spread the mix with a flat spatula until it covers the whole base of the pan. I find this step easier if I lift the pan off the hob and tip the pan so it follows the way the batter needs to go.

7 – Let the batter cook on a medium to low heat until you can see that it is cooked through (until there is no wet batter left on top). Run the spatula under the tortilla and flip it onto its other side. If you feel that the tortilla might break, let this side cook for another minute or so and then try to flip it again. Cook the second side for a couple of minutes until coloured.

Put on a plate, fill the wrap and devour.

Our favourite fillings:

* Leftover chicken or salmon glazed with coconut aminos (soy sauce alternative), lettuce, cucumber, avocado and tomato.

* Thin beef, mustard, lettuce and avocado.

* Guacamole, pea purée, carrot purée and cauliflower mash work well as a sauce. Spread in the middle of the tortilla before the fillings.

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