These gluten-free almond parmesan tortilla wraps are one part tortilla and one part wrap. I use them for both. Whether it’s Mexi-food night, or Greek pita night, I use this recipe for anything and everything. Why? Because it’s THAT good! I can’t wait to share this one with y’all!
I have a hard time finding gluten-free tortillas (and have never found a good gluten-free pita wrap – let me know if y’all have found one!) with a good texture. There have been a few Mexican restaurants that make their own corn tortillas that have been pretty good, but nothing that compares to this recipe y’all. These tortilla wraps are soft and almost gooey straight from the stove top. They are easy and fast to make, and one batch makes more than enough (10 thick filling wraps) to feed a hungry family of 4-6. And best part about these bad boys is…. you can freeze them and use the leftovers for another time…and they are still that stinkin’ good and soft the second time around. They don’t crumble apart when you try to roll them up too (I hate that with gluten-free breads)!
Gluten-Free Almond Parmesan Tortilla Wrap Recipe:
- 1 cup milk, I use skim milk
- 2 1/2 cups tapioca flour ** *, plus a bit more for sprinkling
- 1 egg, room temperature, beaten
- 3 Tablespoons olive oil
- 1/8 teaspoon salt
- 8 oz mozzarella cheese, shredded
- 2 oz Parmigiano-Reggiano cheese, grated
- Put the milk in a medium sauce pan and heat over medium heat until simmering. Once simmering, turn off the heat and add the flour and salt, and lastly the oil.
- Mix until curdled and chunky. Let cool for 15 minutes.
- Transfer to a food processor and pulse until dough is smooth. Add in the egg. Pulse for 1-2 more minutes until smooth. Add in the cheeses and pulse for another 1-2 minutes until smooth.
- Divide the dough into two halves (wet your hands to make it easier to handle the dough). Place in the freezer for 30 minutes to chill.
- Heat a large non-skillet to medium heat. While that is heating, sprinkle a flat surface with flour. Divide one of the halves of dough into 5 sections and roll into flat circles (approx. 8 in diameter) on top of the floured surface. Dust the sections with flour as needed to prevent sticking.
- Place each dusted section into the skillet. Cook each side for approx. 1 1/2 minutes, until lightly browned and lifts easily from the skillet with a spatula. Cook the other side of the wrap for approx. 1 minute, or until lightly browned as well. (pressing down with a spatula may speed up the cooking process).
- Cook each of the five sections this way. Take out the other half of the dough from the freezer and cook according to these instructions. Enjoy!
*Like I mentioned previously, you can freeze these suckers in an air-tight container or in zippies, lay them flat, and let them hang out in your freezer (I’ve tested them for up to a month in the cold and they came out delicious the second time around!) So on busy weeknights, you can have these as part of any meal in no time!
**I know that almond flour (I really like this almond flour and it’s priced right!) is a more expensive flour. To make your almond flour last longer in your pantry, you can use a 50/50 split of almond flour and tapioca flour, a more inexpensive alternative (try using something besides Bob’s Red Mill. I like this tapioca flour). I’ve tried this method and it made very tasty tortilla wraps y’all.