Finally an easy gluten free, soft wrap to nail Taco Tuesday or to scoop up that curry! Anything to make eating with your hands possible in this house!
Usually these hit the table when I've already got the main part of the meal done from another night or it's leftover roast meat heated, shredded, spiced and sauced up for Taco night!
I actually find it quite therapeutic to sit and make a batch of these! Plus they freeze well and sit in the fridge covered without going dry and crusty!
The secret is to get the consistency right. It needs to be runny enough so that when you tilt your pan it easily spreads itself out. If you’re adverse to using non-stick, teflon pans because they leach chemicals into your food (just sayin’), then you’ll need to use plenty of ghee or coconut oil to grease your pan in between wraps.
Keep them small like a mini taco and you won’t have trouble flipping them.
