I knew I wanted to make some chicken wraps from the whole roasted chicken I made and I was looking for some tortillas at the grocery store. However, I was extremely disappointed to find that all of the wraps had long lists of ingredients. Even the brands that claimed to be healthy and 100% whole wheat had many ingredients that I couldn’t pronounce. I have included a few of them here.
There are well over 35 ingredients in these wraps. The second ingredient is enriched bleached flour which is a highly refined white flour. Calcium propanoate is a mold inhibitor and according to the Pesticide Action Network it is slightly toxic. Natural and artificial flavors, I talked about here. And microcystalline cellulose is another term for refined wood pulp, which is used as an anti-caking agent. Yuck. I thought the next package I picked up might be better because it said 100% whole wheat on the front.
Again, these wraps have a whole slew of ingredients. At least the first ingredient is in fact whole wheat flour. However, the next ingredient hydrogenated soybean oil is also known as a source of trans fat.
I walked away from the shelf and didn’t end up buying any of the wraps, and thought to myself that I could make a much healthier version at home. This is what I came up with.
1. Add flour and salt to a mixing bowl. Attach a dough hook to the mixer
2. Heat up the coconut oil until it is liquid, add to the mixing bowl
3. Mix until the oil is combined
4. Add in the water a small amount at a time until the dough is formed
5. Split into 12 pieces
6. Roll out dough into circles, (they don’t have to be perfect, I’m really bad at this)
7. Place in warmed non-stick frying pan, set heat to medium, cook only for 1-2 minutes each side
|Per Serving||Serves 12|
***I have also found that if you cut the tortilla into quarters and place on baking sheet in the oven for just a couple minutes they make delicious tortilla chips to enjoy with salsa or hummus!