Wraps are a great lunch on a day off. Kevin helped saute all the vegetables, and we both enjoyed a completely homemade lunch.
The tortilla recipe is originally from Oh She Glows. Somehow her tortillas were a lot rounder. It's a mystery to me how she did that - this one is the roundest of the bunch. We had to make this recipe twice before they came out right. The first time it was way too sticky, and I am not sure what we did wrong, or what changed the second time.
Here is a picture of everything in the wrap - lettuce, chicken, tomatoes, red peppers, cheese, and ranch. Kevin also put hot sauce on his. Next time we will add some black beans, but there weren't any thawed this time.
Does anyone want to volunteer to clean up the kitchen?Homemade Tortillas
- 2 cups flour (whatever kind you want - we used a mixture of white, wheat, and corn meal)
- 1/2 t salt
- 1/2 t baking soda
- 1 T Olive Oil
- 3/4 cup hot water
Preheat a skillet to medium high heat. In a bowl, mix all ingredients well. You may not need all the water to form a soft ball. Cover and let sit in a warm place for 20 minutes.
Divide into 8 equal parts and let sit, covered, another 20 minutes.
Roll each ball out to a 6- or 7-inch circle shape. . Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
Place a tortilla into the skillet and watch until bubbles form. This won’t take long. When the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or until smoke appears.
Cook remaining tortillas, watching carefully, and place on a plate, with wet paper towels in between them. Refrigerate for later or remove the paper towels and freeze.
- 1/2 t salt
- 1/2 t baking soda
- 1 T Olive Oil
- 3/4 cup hot water
Preheat a skillet to medium high heat. In a bowl, mix all ingredients well. You may not need all the water to form a soft ball. Cover and let sit in a warm place for 20 minutes.
Divide into 8 equal parts and let sit, covered, another 20 minutes.
Roll each ball out to a 6- or 7-inch circle shape. . Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
Place a tortilla into the skillet and watch until bubbles form. This won’t take long. When the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or until smoke appears.
Cook remaining tortillas, watching carefully, and place on a plate, with wet paper towels in between them. Refrigerate for later or remove the paper towels and freeze.
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