Easy Gluten-Free Wraps

 

Why bother with making gluten-free wraps when they are commercially available?  These taste great, no preservatives or chemical stabilizers, no weird flour substitutions AND they can be made in minutes.  Plus, they keep well in the refrigerator.

About 5 years ago I noticed arthritis developing in my hands, swelling joints, heat in my knuckles and finger joints.  I quit eating wheat because I’d been told 20 years prior that wheat could negatively affect joints.  It broke my heart because I dearly loved really good artisan breads, even loved the whole magical process of baking bread.  But giving up wheat stopped the progress of arthritis in its tracks immediately and I’ve been gluten- and wheat-free ever since.

After several failed experiments I finally found an easy and quick substitute that actually works: thin, elastic, and foldable/rollable “tortillas,” not brittle and no weird ingredients.  Just eggs and water, some sea salt and snipped chives.  The recipe can easily be doubled or even tripled because the end product refrigerates well for several days.  It’s easy to use these wraps for smothered burritos or even filled dessert crepes.

 

Quick Omelet “Wraps”

5 eggs

1 tbsp water

1 tbsp snipped fresh chives

Pinch of sea salt and freshly ground black pepper

Beat the eggs thoroughly with the water, then stir in the chives with a sprinkle of sea salt and some freshly ground black pepper.

Heat a non-stick 7 inch skillet over medium heat, brushing the surface with a slick of coconut or olive oil.

Ladle a scant 1/3 cup of the egg mixture into the hot pan, swirling it around the pan.  Cook one minute until set, then slide onto a sheet of parchment paper while you finish cooking the rest of the wraps.  Add another whiff of oil, not enough to settle in the bottom of the pan, just enough to coat it very lightly.

Fill with your favorite combinations. For my first go round I used a julienne peeler to cut skinny strips of farmers’ market carrot and cucumber, fresh corn cut from the cob, and sliced mini peppers with the chipotle-lime mayo.  I’m hooked.

Other filling suggestions: black beans and fresh corn; smoked salmon with dill and cottage cheese; sausage, peppers and onions.  Peaches with cinnamon!  Use your imagination!