Last week I released my brand new cookbook Mixing with Kids: Sneaky Veggies. I really wanted to share a recipe from the book with you all and ummed and ahhed about which one to share. The second I saw this one whilst scrolling through the pics I knew this was the one to share.
If you have been following my blog for some time you will know I love homemade tortillas and wraps. My Spinach Wraps and my Tortillas are still two of the most popular recipes on my blog. SO good!
Making wraps/tortillas yourself is so so easy and they taste so much better than store-bought. I am sure many agree that it is much easier than you probably think.
Give them a whirl and let me know!
Speaking of my new book – have you seen it? Mixing with Kids is FOR Kids! The recipes within the book are designed for kiddies to get into the kitchen and cook up a storm (with an adult supervising of course. Every head chef needs a sous chef!).
The book contains 25 delicious recipes and includes both thermomixing and traditional methods so no one misses out.
All recipes include sneaky ways to add veggies to them – even the sweet ones! My veggie hating 5 year old is the inspiration behind this book and its safe to say almost all of these recipes in the book get his tick of approval – now that is saying something!
Allergy information and variations are included in the book however user discretion is essential.
If you make these delicious Homemade Beetroot Wraps please come and share a photo on our Facebook page or come and say in our Facebook group. I would LOVE to see them!
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Homemade Beetroot Wraps
- Total Time: 45
Description
Cooking wraps can take some practice whilst you determine the right temperature of your stove. Don’t give up!
Ingredients
- 440g plain our, plus extra where needed
- 170g water
- 1 fresh (pre cooked) baby beetroot ball*
- 50g olive oil
- 1 tsp salt, optional
Instructions
Mix like this
- Place flour, water, beetroot, oil and salt into bowl. 5 minutes / Closed Lid / Kneading Speed.
- Carefully remove the dough from bowl. Divide your dough into 10 pieces. Allow dough to sit for 15 minutes.
- Using a little flour to dust, roll out the dough into thin circles. Keep moving the rolling pin, using firm pressure, over the dough. You may like to flip the dough over a few times during the process to get them even. My shape is very rustic. They need to be a few millimetres in thickness so they cook quickly and evenly.
- Place a large frying pan over medium heat. Once the pan is warm, place a wrap in it. Once you start to see lots of bubbles or a few large bubbles it’s time to flip the wrap over.
- Continue to cook for a few minutes until cooked through.
- Place wrap onto a plate and cover with a tea towel.
- Continue cooking the remainder of wraps ensuring you place it onto the pile and cover with the tea towel once cooked. This will keep them nice and soft.
- Allow to cool completely before storing.
Or cook like this
- Place flour, water, beetroot, oil and salt into food processor. Process on High until a dough forms.
- Carefully remove the dough from bowl. Divide your dough into 10 pieces. Allow dough to sit for 15 minutes.
- Using a little flour to dust, roll out the dough into thin circles. Keep moving the rolling pin, using firm pressure, over the dough. You may like to flip the dough over a few times during the process to get them even. My shape is very rustic. They need to be a few millimetres in thickness so they cook quickly and evenly.
- Place a large frying pan over medium heat. Once the pan is warm, place a wrap in it. Once you start to see lots of bubbles or a few large bubbles it’s time to flip the wrap over.
- Continue to cook for a few minutes until cooked through.
- Place wrap onto a plate and cover with a tea towel.
- Continue cooking the remainder of wraps ensuring you place it onto the pile and cover with the tea towel once cooked. This will keep them nice and soft.
- Allow to cool completely before storing.
Notes
- * Found in the fresh veggie section of the supermarket in the vacuum sealed pack. Or you can use a tinned beet.
Nutrition
- Serving Size: 10
