Over many years of cooking and baking, I have tried to use gluten free wraps! All I can say is that certain explicit words that one could use to describe them still do not get across the fact that they simply will not roll up or fold like wraps need to. So, I am going to tell you a little story but you need to wear your “imagination” hat.
First you need the following: a sunny day on a deck, a person taking the video, two people with the knowledge of how to play ‘rock, paper, scissors,’ gluten free wraps, a mouthful of water and the strength not to laugh. Then you need a Diebolt family chat on Signal and you are in business.
It was hilarious watching Becky (daughter-in-law) facing off with Sullivan (grandson). Both had their mouths full of water and each time they played rock, paper, scissors the person that won got to smack the other person on their cheek with the gluten free wrap. The trick was not to laugh and spill the water out of your mouth. Between the giggling of the video recorder and the last round where Becky spit the water at Sullivan—it was hilarious.
My question then was, ‘what happened to the gluten free wraps’? Were they put back into the package and used for later, or did they go into the compost?
I use regular wraps and if a gluten free is needed I use gluten free bread, which is much easier to use.
Mexican Shredded Beef Wraps
I used a larger roast and we had it for dinner the one night and the leftovers I used for making wraps the next day. You can use venison, pork or chicken. The recipe calls for cayenne pepper but don’t add it until the meat has started to cook. Depending on how hot the jalapeño is you don’t want to be breathing fire when you eat it!
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 boneless beef chuck roast (2 to 3 pounds)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can (8 ounces) tomato sauce
- 1/4 cup lime juice
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- Tortillas — your choice
Place onion, jalapeño and garlic in a slow cooker. Sprinkle the roast with salt and pepper; place over garlic. In a small bowl mix tomato sauce, lime juice, chili powder, cumin and cayenne (optional); pour over roast.
Cook covered, on low 6-8 hours or until meat is tender. Remove roast, cool slightly and using two forks shred the roast and then return to the slow cooker.
Serve beef on tortillas with toppings of your choice—lettuce, cheese, tomato, peppers etc.
Indian Spiced Chickpea Wraps
You can change the Raita by using diced mango or cucumber and add fresh herbs like cilantro or mint. Use Greek yogurt or if you are using regular yogurt drain it a bit in a paper-lined colander so it doesn’t become too runny when adding the fresh pineapple or mango. I also will take my immersion blender or potato masher and break up the chickpeas just a little while they are cooking in the tomatoes.
Raita:
- 1 cup plain yogurt
- 1/2 cup unsweetened pineapple tidbits
- 1/4 tsp salt
- 1/4 tsp ground cumin
- Mix all together and set aside.
Spiced Chickpeas:
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 Tbsp minced fresh ginger root
- 2 garlic cloves, minced
- 1/2 tsp curry powder
- 1/4 tsp salt1/4 tsp ground coriander
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper, optional
- 1 can (19 ounces) chickpeas, rinsed and drained
- 1 cup crushed tomatoes
- 3 cups fresh baby spinach or lettuce
In a skillet, heat the oil and sauté the onion until tender. Add the ginger and garlic and seasonings; cook and stir about 1 minute. Stir in the chickpeas and tomatoes; bring to a boil. Reduce heat; simmer uncovered until slightly thickened, 5-8 minutes, stirring occasionally. Let cool.
To serve, place spinach or lettuce on the tortilla, then chickpeas then top with raita and roll up.
