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Brown Rice Wraps (gluten-free, dairy-free)

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BROWN RICE WRAPS (gluten-free, dairy-free)

Brown rice wrap with baby arugula, hummus, roasted leeks & mushrooms, & Daiya cheese

Filled with baby arugula, hummus, roasted leeks & mushrooms, & Daiya cheese

 

Juliet sized wraps - one half with hummus, baby arugula & homemade brown beans, the other half with guacamole, Diaya cheese & olives

Juliet sized wraps – 1/2 with hummus, arugula &  brown beans & 1/2 with guacamole, Daiya  & olives

If you’ve seen our gluten and dairy-free Delicious Crepe recipe, then you’ll already be familiar with the ingredients and how to make this simple and yummy recipe – it is basically the same as the crepe recipe, but without any sweeteners. You can always get creative by adding herbs and spices to the batter, but they are also very good plain – so good that kids enjoy them too! Top them with your favourite dip, spread, veggies, and anything else that you can imagine.

Some ideas that we have for toppings are:

  • spread: hummus, Dijon mustard, guacamole, salsa, Siracha hot sauce
  • roasted veggies: onion, mushroom, leek, peppers, broccoli florets
  • mixed greens: baby kale, arugula, spinach, lettuce, mixed greens
  • fresh veggies: diced tomatoes, shredded carrot, sliced cucumber, olives, hot banana peppers
  • scoop of beans, cooked quinoa or rice (you could try our balsamic quinoa salad), or if you’re feeling fishy, try out our dairy-free tuna salad
  • Daiya cheese (to keep it dairy-free)

And now for the recipe…

Brown Rice Wraps (gluten-free, dairy-free)
 
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Prep time
Cook time
Total time
 
These brown rice wraps are best served fresh, but can be covered with a clean dish towel and used several hours later.
Author:
Recipe type: gluten-free
Serves: 7-8
Ingredients
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • 1½ cup to 2 cup original or unsweetened almond milk or other 'mylk' alternative
  • ghee, butter, or coconut oil for frying
Instructions
  1. In a small bowl mix together dry ingredients and set aside.
  2. In a large bowl whisk together the egg. Add dry ingredients and stir until all flour is integrated.
  3. Gradually whisk in all of the mylk into the batter until there are no clumps.
  4. Set batter aside for 10-15 mins (during this time, I like to prep the fillings that I'll be using).
  5. Heat a 10'' frying pan or skillet on medium heat. Add a small pad of oil to evenly coat the pan.
  6. Add ⅓ cup batter into the pan and swirl the pan around to distribute the batter evenly over the pan.
  7. Cook for 1-2 minutes until the edges of the batter turns a golden brown colour. Use a wide, flat spatula to gently flip the wrap and allow to cook for another minute.
  8. When done cooking, place wrap on a large plate and cover with a clean dishtowel until you're ready to serve.
  9. Repeat adding oil to the pan before adding the batter until all of the batter is gone and you have 7-8 delicious wraps ready to be served. Enjoy!

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…Nom… Nom… Nom…

Troubleshooting

  • Lots of tiny bubbles in the batter when you add it to the pan? add more batter
  • Wraps turning crispy? turn the heat down
  • Did your wrap turn out more thick, like a pancake? add more mylk to the batter
  • Wrap sticking to the pan? add more oil and/or let cook for a few seconds longer