...Food and Recipes, ...Kids

Zero Waste Recipes – Homemade Wraps

My boys LOVE having wraps for lunch.
And while they are quick and easy, and make for a painless lunch that I know will be eaten, there is something about shop bought wraps that just makes me feel a bit bleurgh. They don’t really taste of anything much, and just seem to act as a conduit for the filling. And they just look so kind of plastic-y. I’m sure they are probably full of all kinds of preservatives and chemicals to prolong their shelf life (although I will confess I haven’t actually checked). And then there’s the plastic bags that they come in (although I have to say that we keep hold of them and use them again and again for chucking stuff like rolls and biscuits into and freezing).

Suffice it to say that I am not the biggest fan of them, and have been on the look-out for a reliable homemade version for quite a while.
I tried out Hugh F-W’s flatbread recipe from one of his books, and while they are delicious eaten warm with hummus, they don’t keep well and turn very stiff once they cool down.
But then someone recommended this recipe here (I can’t remember if it was in a comment on a blog post or in the Facebook group, but if it was you, thankyou so much!) and I thought I would give it a go.
It does take a while to make (it’s the actual cooking of them that takes the time) but then you have a batch of 16, which you can freeze, or they do keep well for a few days.
We’ve been testing them out extensively over the Summer – they work well for lunches at home, but also survive outings in lunch boxes for picnics too. We’ve had them with cheese, carrot hummus, ham, and prawns for lunch. The kids have had them with chocolate spread for snacks, and when they’ve gone a bit stale I’ve toasted them and turned them into min pizzas.
All in all, we are big fans.

I’ve ‘anglicised’ the recipe below for fellow Brits/those who don’t have cup measures.
The most important thing seems to be putting them into some kind of sealed container as soon as they are cooked. The original blog post says you can also put them in a plastic sandwich type bag, but it felt a bit funny to me to be putting really hot stuff in a plastic bag (some vague notion about hot plastic and leaching chemicals that is probably totally unfounded), so I dug out a metal tin with a plastic lid and cram them all into this, ramming the lid back on in between each addition. I am sure a normal tupperware box would also suffice.
If you freeze them (we haven’t tried this yet, we have always scoffed them too quickly) then I would suggest laying them out individually on baking sheets and freezing in batches. Once they are frozen, you can pop them all in a bag together to save on freezer space and then just take out as many as you need.



  • 450g plain flour (or you can use bread flour)
  • 1 tsp salt
  • 1 tsp baking powder
  • 80ml vegetable oil (or whatever oil you have kicking around)
  • 240ml warm water


  • I use my Kitchen Aid mixer which makes life easier, but you could totally do this by hand if you wanted/needed (kneaded?) too
  • Mix together the dry ingredients
  • With the dough hook attached and the mixer on low speed, gradually add the water and oil
  • Knead on low speed for 1-2 mins until it all comes together in a nice ball/lumpwraps-mixer
  • Divide the mix into 16 roughly equal pieces and roll each piece into a ballwraps-balls
  • Cover with a tea towel and leave to rest for 15 minutes
  • After 15 mins, place a large frying pan over the heat, and while it’s heating up you can start rolling out your first couple of pieces of dough
  • Flour your work surface well, and then begin the roll out and cook sequence: roll out a piece of dough until it’s really thin (less than 1mm), it should be about side plate sized once it’s rolled out.wraps-rolling
    Pop it into the frying pan (no need to add any oil etc) and cook for a minute or two, before turning over and cooking the other side.
    I don’t know if it’s just me, or why it happens, but the first one never cooks as well as the subsequent ones (it’s the same with pancakes). Once you get going, you should find that they balloon up in places (which is kind of mesmerising to watch)wraps-frying
    and you start to get an idea of when to turn them – you want some patches of colour on each side.
    Once each wrap is cooked, place it straight into a container that has a tightly sealable lid (or a plastic bag) and make sure you put the lid on.

    I managed to get into a rhythm where I could roll out the next one whilst one was cooking and it seemed to work pretty well.

  • Continue until all 16 wraps are cooked.
  • You can either leave them to cool in the container and then eat later, or eat them warm with hummus etc.




(Visited 4,451 times, 1 visits today)


  • Reply Ann-Maria Read September 12, 2016 at 6:54 pm

    We made these today and we’re a big success, I have also been on the look out for a good tortilla recipe . I had some willing helpers today especially sampling ????. Here’s to home made tortillas .Thank you.

    • Reply Jen September 12, 2016 at 6:56 pm

      Yay! So pleased they worked well for you too Ann-Maria!

  • Reply Mr Fixit September 12, 2016 at 8:01 am

    As one of the boys mentioned in this post I can confirm these wraps are truly awsome!

    • Reply Jen September 12, 2016 at 10:32 am

      Thankyou lovely hubby 🙂

  • Reply arty101957Gail September 11, 2016 at 12:06 am

    Lol I was wondering why the chicken was there. Can you make these with whole meal flour and or rye flour?

    • Reply Jen September 12, 2016 at 10:32 am

      I’ve never tried, but I can’t see any reason why not!

  • Reply Rachelle Strauss September 9, 2016 at 6:02 pm

    SO weird as I made these for the first time this week as well! I’m going to try your recipe as mine were a bit crispy. And I love your chicken coming into the house; a bit of randomness in life is good!

    • Reply Jen September 12, 2016 at 10:33 am

      Oooh yes! Do try them out Rachelle and let us know how they compare.

  • Reply joelleharris September 9, 2016 at 4:35 pm

    I look forward to trying this! I’ve used my sour dough starter and Hugh’s recipe before

    • Reply Jen September 12, 2016 at 10:33 am

      Let us know how you get on Joelle!
      I keep trying to persuade my lot that sourdough is the way forwards, but they refuse to comply!

      • Reply joelleharris September 13, 2016 at 6:47 am

        Yes, I’m a lone sourdough eater, my husband went off it (some of my loaves are less successful), but I love it and the pancakes (bit like scotch pancakes) are the best! He makes a good granary loaf, so I get the best of both worlds.

        • Reply Jen September 13, 2016 at 9:17 am

          Maybe I should try and get hubby baking bread too Joelle!

  • Reply prolificprojectstarter September 9, 2016 at 1:59 pm

    ohh, thanks Jen. I have been making Hugh’s dough recipe lots in the last couple of months, bread, rolls, pizza, pittas and the flat breads, but we ate them all straight away so I didn’t try keeping them! I found it was hard to get them into my frying pan (they’re dry fried) without them stretching and folding over, any tips on that for when I try this recipe?

    • Reply Jen September 12, 2016 at 10:34 am

      Maybe try more flour on the worktop Rosemary?

    Leave a Reply