These wraps are your solution to that constant hair-pulling question:
“What the heck do I eat instead of bread???”
They give you the freedom to create your own delicious lunches and snacks, knowing you are eating healthful ingredients.
Once made, they keep well in the fridge for up to 4 days, meaning you can make up a batch and have them on hand to save you from reaching for the bread loaf.
They also freeze well and defrost quickly. Just take them out of the freezer the night before and they’re good to go in the morning.
Tip: make up your filling the night before too, so you can grab both as you fly out the door in the morning.
Not only are these great because they contain no sugar-spiking, digestion-disrupting grains, they are veggie based so you get better nutrition and they don’t need any added salt. The fibre in the veggies mean you get sustained energy and you can tick one of your daily veg portions off the list
Here we go with the extensive ingredients list…
200 grams/ 7oz Broccoli
Yup. That’s it!
Equipment you will need:
- This recipe is written with the use of a hand (stick) blender. You can make it with a jug blender.
If you don’t have either, you can even make them with the use of a grater or even just a knife and some commitment
- Baking sheets – preferably 2 of them, each big enough to fit two 15cm (6 inch) diameter wraps on it.
- Greaseproof/Baking Paper
- A wide, flat spatula/fish slice, preferably a non-stick one rather than metal
Make The Magic
Magician’s Note: I have been experimenting with the best method to make these for weeks. But honestly, if you have different equipment to me, just experiment because it’s very difficult to get these wrong.
- Preheat oven to 190c / 370f
- Prepare your baking sheets by cutting greaseproof paper to fit each. Place a piece of paper on each baking sheet, pour a teaspoon size of oil on each and brush evenly over the whole surface [yes, you’re applying oil to greaseproof paper – trust me
- Next you need to get your broccoli down to the finest texture you can:
My favourite method for this is to chop them up roughly and then transfer to a measuring jug.
Then I use my hand blender to really mush it up as fine as possible.
- Add the 2 eggs to the mushed up cauliflower and keep blending until it’s as fine as you can get it.
- Add a Tablespoon of olive oil to the mixture and blend again briefly.
- In the centre of one half of a baking sheet, spoon 2 Tbsp of your cauli mixture.
- Spread the mixture with the back of the spoon to create a roughly 6 inch round. It will be thin but make sure it’s even and you can’t see the paper beneath.
- Repeat this to make three more rounds on your baking sheets.
- Place on two shelves in the oven and bake for 10 minutes.
- Remove from the oven.
- Carefully grab the baking paper with one hand and gently ease your spatula between the wrap and the paper to loosen it from the paper. Work around the edges of the wrap. It doesn’t matter if some of the wrap sticks to the paper, it’s the inside of the wrap anyway.
- When you have all of the wraps worked loose and free, flip them over on the baking paper and put them back in the oven for another 5 minutes.
- Remove from the oven and allow to cool.
You can fold them in half at this stage if you like as they are at their most malleable.
Once cooled, you can store these in freezer bags. They will keep in the fridge for up to 4 days or in the freezer for longer.
Use instead of flour wraps or bread sandwiches and enjoy with your favourite filling!