Gluten-Free Leaven-Free Sandwich Wraps

Our family loves gyros. The thing is that there are absolutely no Greek restaurants in our area. Add to that the fact that my husband must eat gluten-free and it makes it tougher to enjoy this meal. I have tried many gluten-free flatbread recipes but they are either not flexible, full of complex ingredients, or contain leavening agents which, during the Passover season, we do not have in our house at all.

Today I found a different recipe that I have never come across before. It is an actually leaven-free recipe and only take a few ingredients. I have not explored this site very much yet, but I think I will likely be spending some time there in the near future. In the meantime, you can find the gluten-free naan bread recipe that I used as a starting point for my recipe, and can explore on your own as well.

The recipe was pretty straight-forward, but I still tweaked it a bit based on what I have on hand and what I was looking for in wraps for our gyros today. I will likely adapt this recipe into other flavor profiles depending on our needs, but I know this will be a staple in our house for the foreseeable future.

Notes:

I use King Arthur brand “Gluten Free Measure for Measure flour.” It is an easy flour to use as a replacement for regular wheat flour and I can find it in my local Publix stores. The quality is high and it saves me from having to mix up a bunch of different flours to create my own blend. I am all about easy when I can find it.

If you use a different flour blend, whether pre-made or your own mix, then you may need to tweak the proportions to get this recipe to work well for you. I found the original recipe resulted in a much thicker batter than I wanted, and that was probably due tho the difference between the flour blend she uses and the one that I use. You may find similar issues, so just adjust things as you need.

Chia seeds are super important and useful in gluten-free cooking. They help to bind things together in the absence of the gluten protein from standard wheat flour. To avoid having huge black clumps in the batter, it is better to grind them up. If you have a coffee grinder that you use for seasonings, that is perfect. Otherwise, you can use a mortar and pestle to grind them up. Don’t have a spare grinder or a mortar and pestle? Then put the seeds in a ziploc baggies, press all the air out, and run a rolling pin, meat hammer, or even a regular hammer over the seeds until they are crushed.

These are kind of like a thin pancake, so cook them as you would a pancake, but make them thin (so more like a crepe) so that they will better wrap around your fillings. These are great warm, but you can also store them in a large ziploc baggie for a day or two and they will hold up well. As quick and easy as they are, I would recommend making them fresh rather than making a huge batch and trying to get them to be as delicious after storing long term as they were fresh.

This recipe makes about 5 or 6 wraps depending on how large and thin you make them. It can be directly doubled to increase the yield. I made a double batch and it perfectly fed our family of 5, with enough for everyone to eat their fill of chicken gyros.

Ingredients:

• 1 Tbsp Ground chia seeds
• 1 Tbsp Water
• 1 c. Gluten-Free flour blend
• 1 1/4 c Milk
• 1 Tbsp Olive oil
• Pinch of Salt
• Seasonings of your choice, to taste. Some options include: Fresh Parsley (chopped), Fresh Chives (chopped), onion powder, garlic powder, ground cumin, thyme, seasoning blends, etc.

Directions:

Combine ground chia seeds and water in a small bowl and set aside. Combine all other ingredients in a large mixing bowl. Add in chia seeds and whisk thoroughly until batter is smooth.

Preheat a small skillet or electric griddle over medium heat. Spray with a small amount of cooking spray, then scoop 1/4 to 1/3 cup of batter onto the hot skillet, spreading it out to create a thin “circle.” Watch for bubbles to come to the surface of the batter. When they pop and do not fill back in, then you now that you are ready to flip the wrap.

Flip the wrap over and allow to cook for another minute or two. You will know that it is about ready when you can lightly shake the skillet and the wrap will slide, because the moisture that would cause it to hold in place has cooked off.

Remove from the skillet to a plate or platter. Stack the wraps as you go and they will keep each other warm and pliable. Repeat this process until you have cooked all the batter and have a nice stack of wraps.

Fill with whatever toppings you desire and enjoy!