Gluten free wraps

Gluten Free Chargrilled Chicken & Avocado Wraps

Gluten Free Chargrilled Chicken & Avocado Wraps

Gluten Free wraps

You can make amazing gluten free dishes like tacos, burritos, quesadillas or enchiladas with this wrap. Wraps are a thin flatbread which can be eaten hot or cold.

Cooking Time: Approx. 2 minutes each wrap

  • Cooking Method
    • Baking


You'll need:

  • 1 x Heavy gauge frying pan or a cast iron tortilla pan
  • 1 x Rolling pin
  • Parchment and cling film

Ingredients for the Wraps

  • 150g of Isabel’s Cassava Flour
  • 1 ½ tsp Baking Powder
  • ¼ tsp Salt
  • 2 ½ tsp Psyllium Husk
  • 1 ½ tsp Milled Sunflower Seeds
  • 1 ½ tsp Milled Linseed
  • 3 tsp Vegetable Oil
  • 135g Water
  • Extra Cassava Flour for Dusting

Filling suggestion

  • 400g chicken fillets
  • 1 avocado
  • 200g black beans
  • Tomatoes?
  • Handful rocket
  • Handful Coriander
  • 2 Limes
  • ½ Teaspoon Paprika
  • ¼ Teaspoon Chilli Flakes
  • 50g Sour Cream
  • Black Pepper
  • Salt to taste


  1. In a bowl sieve together the flour, baking powder and salt.
  2. In another separate bowl, mix the psyllium husk, seeds, oil and water.
  3. Add the wet mix to the flour and bring together to form a firm dough.
  4. Divide the dough equally into 4, form into ball shapes.
  5. Place some cling film on the work surface, dust with plenty of flour roll. Place a ball of dough on the cling film sprinkle with flour cover with another piece of cling film. Using a rolling pin roll each ball out as thin as possible.
  6. Place each rolled circle of dough onto a well-floured surface so as not to stick.
  7. Heat your frying pan, carefully place a circle of dough and dry fry on one side for around a minute, flip over and cook the wrap again.
  8. When fully cooked place the wrap on a plate and cover with a clean tea towel. Repeat until all the wraps are lightly coloured and cooked through. Serve immediately.
Tip: These wraps can be frozen. To refresh, thaw out then re-heat for around 10 seconds in a microwave oven.

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