Veggie Wrap Recipe - With Easy Wrap Bread Recipe

We love these any time of year but they are best in the summer 
with garden fresh veggies.


(Makes 4 large wraps – 8 halves as pictured above)

For the dough:

2 cups of organic unbleached flour
2 tbs organic olive oil
Enough water to make a soft dough
2 tsp organic pasture-raised butter or coconut oil

Kneed together until rubbery and firm, cut into 4 pieces and let sit for 10 minutes until softened.

Take each ball and stretch it out a little. 
Butter each piece of dough with 1/2 tsp of butter and fold it into a ball incorporating the butter.

Let the dough sit to soften for 20 minutes while you prepare the following:

6 cups of shredded fresh organic veggies- use your favorites, 
I like mixed lettuce, peppers, onions, carrots & tomatoes.

Sauce:
Cook 1 thinly sliced grass fed chicken breast in a frying pan (optional),
 Lower the heat and add:
4 tbs of organic ketchup
1 tbs of organic hot sauce
1 tsp raw organic honey
1 large clove of minced garlic
Let simmer for 2 minutes.

Frying the Wraps:
In a large 14” skillet, add 1/2tsp olive oil, warm the oil.

Roll out the 4 balls of dough as thin as possible onto a floured surface.

Lightly fry each piece of dough in the skillet until golden dots form, then tun them over. 
About 1 minute 30 seconds each side.

Assemble the wraps by placing a scoop of the sauce (and chicken if used) in the center of each 
 add 1.5 cups of veggies to the center of each. 
Add a dash of salt and cracked pepper and roll tightly.

These are great for lunch, dinner, snacks or a picnic


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