Monday, 13 September 2010

It's a Wrap!

We're talking tortilla wraps here!

My home made flour tortillas - Ingredients:
Unbleached Organic Flour, Salt, Olive Oil, Water.

That's it!
Just 4 simple ingredients.

Here they are pictured behind the homemade wedges and waiting to be served as honey and lime steak fajitas along with homemade guacamole, salsa and some sour cream.

So why???

Do commercially prepared wraps have an ingredients list like this:

Wheat Flour, Water, Palm Oil, Humectant: Glycerine; Raising Agents: Disodium Diphosphate, Sodium Hydrogen Carbonate; Emulsifier: Mono- and Diglycerides of Fatty Acids; Acidity Regulator: Malic Acid; Stabilisers: Carboxymethylcellulose, Guar Gum; Dextrose, Salt, Preservatives: Potassium Sorbate, Calcium Propionate; Flour Treatment Agent: Ascorbic Acid.

A total of 15!!!  ingredients,
and even buying those labelled as organic are little better having 10 ingredients:

Organic Wheat Flour, Water, Organic Vegetable Oil, Humectant: Glycerine, Organic Sugar, Sea Salt, Raising Agents: Calcium Phosphate, Sodium Carbonate, Organic Spirit Vinegar, Deactivated Yeast.

I really hate how we have to read the labels on everything these days as nothing seems to be how you would expect it to be. I know I love cooking but sometimes - just once in a while, I want to be able to grab something quick and convenient so that our evening meal can be on the table without a long preparation time once I get home from work.

Guess I'll just have to get organised enough to batch cook and freeze stuff eh!


  1. Tortilla recipe, pretty please! They look delicious, much nicer than those cardboard looking El Paso things. Those wedges really are making my mouth water. xxx

  2. Yum! That looks great! I'll have to try making some myself, does sound a lot better than commercially made wraps! :) x

  3. They are really quite easy to do - basically - plain flour, I probably use about 8 - 10oz but I don't tend to weigh. Add about 1 tbsp Olive oil and a tsp salt. Mix with enough cold water to make a dough that is kneadable - not too firm but not sticky either. (Don't worry too much it is quite forgiving, err on the soft side and you can add more flour when you roll it out. Divide into about 8 pieces - round about the size of a ping pong ball. Roll each piece out one at a time on a floured board. Heat a heavy based frying pan - I use a cast iron one and lay the first tortilla in it - while this cooks quickly roll out the next one. Flip it over when the first side looks cooked with brown flecks on it and cook the second side, pressing down on th eto of the tortilla no and again with a folded clean tea towel. When the second side is done pop betweent he folds of a second folded te towel to keep warm and soft. Repeat till you've used up all the dough. You should find you'll get a little production line going!!

  4. Oh I'll be giving that a try! We shall see if it works with gluten free flour or whether they fall apart in a horrible mess. I suppose they're just full of crappy preservatives so they can last for 6 months on the shelf without going off.

  5. Oh that food looks flipping gorgeous. Thanks for the recipe - although the bit where you casually say "flip it over" sounds a bit like pancake making and I'm rubbish at pancakes must get mr j and p on the case!).

  6. your food is making me dead hungry.

    i find it disgusting how we have to read labels just to be careful. e.g. the number of e-numbers in the ingredients list is sometimes way atrocious


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